A hearty chili with kidney beans, lentils and sweetcorn. Perfect for cold days and for batch cooking several meals.
Prep15 min
Total55 min
Servings4
Protein per servingapprox. 26 g
Ingredients
serves 4
2 tbsp olive oil
1 onion
2 garlic cloves
1 red pepper
1 carrot
1 tbsp tomato purée
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp chilli flakes
100 g beluga or brown lentils (dry)
2 tins kidney beans (240 g drained each)
1 small tin sweetcorn (140 g drained)
2 tins chopped tomatoes (400 g each)
300 ml vegetable stock
10 g dark chocolate (optional)
Juice of one lime
Fresh coriander or parsley
240 g spelt, e.g. pearled spelt (or brown rice)
Salt
Method
Cook the spelt in salted water according to the packet instructions. Depending on the type, this takes 20 to 45 minutes.
Finely dice the onion and garlic and cut the pepper and carrot into small cubes.
Heat the oil in a large pot. Sweat the onion for 4 minutes, then add the garlic, pepper and carrot and fry for 5 minutes.
Add the tomato purée and spices and toast for 1 minute.
Rinse the lentils and add them to the pot with the tomatoes and stock. Cover and simmer for 20 minutes.
Rinse the beans and sweetcorn, add them and simmer uncovered for another 10 to 15 minutes until the lentils are soft and the chili has thickened.
Stir in the chocolate if using. Season with lime juice and salt and serve with the spelt and fresh herbs.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
Instead of spelt, rice or bread also work. A dollop of soy yoghurt goes well with it.
The chili can be frozen in portions and keeps in the fridge for 3 to 4 days.
