10-Minute Lentil and Bean Chilli

10-Minute Lentil and Bean Chilli

Made With Our Delhi Black Lentil Daal -
2 SERVES
SERVES 3
prep
10 MINS PREP
20 MINS COOK
10 MINS COOK
A delicious, super quick dinner idea to add to your repertoire. Serve this vegetarian “chilli” with nachos and all the trimmings or simply with some rice!
Anjum Signature

Tailored to Taste
Whilst a chilli feels a bit old fashioned, it is a really tasty and protein-filled vegetarian meal - and if you are still a fan of nachos, this is a wonderful way of making them into something more special.
Ingredients
  • 1 pack of The Spice Tailor Black Lentil Daal
  • 1 tsp. vegetable oil
  • ½ red pepper, chopped or ready-grilled peppers if you are short on time
  • 2 tbs. tomato puree
  • 1 can of kidney beans, drained
  • 1 tomato, chopped
  • ½ tsp smoked paprika

Serve with

  • 1 large spring onion, finely sliced
  • 3-4 tbs. light sour cream
  • 1 tomato, chopped
  • 1 avocado, diced
  • 1 pickled jalapeno, chopped
  • A large handful of grated Cheddar cheese or other
  • Nachos, rice or soft tortillas to serve
Method
  1. Heat the oil in a pan, and fry the spices and chilli for 15 seconds. Fish out the whole spices, add red peppers and cook for 2-3 minutes. Add the tomato puree, smoked paprika, diced tomato and a little seasoning. Cook for another 3-4 minutes or until the tomatoes have softened.
  2. Add the lentils and tarka sauce from the two pouches, as well as the kidney beans, and simmer for 5 minutes. If you are eating this with rice, you might want to add a splash of water as well.
  3. Garnish with as many as the above garnishes as you like and serve with rice, tortilla chips or soft tortillas.
Tailored to Taste
Whilst a chilli feels a bit old fashioned, it is a really tasty and protein-filled vegetarian meal - and if you are still a fan of nachos, this is a wonderful way of making them into something more special.
  • 1 pack of The Spice Tailor Black Lentil Daal
  • 1 tsp. vegetable oil
  • ½ red pepper, chopped or ready-grilled peppers if you are short on time
  • 2 tbs. tomato puree
  • 1 can of kidney beans, drained
  • 1 tomato, chopped
  • ½ tsp smoked paprika

Serve with

  • 1 large spring onion, finely sliced
  • 3-4 tbs. light sour cream
  • 1 tomato, chopped
  • 1 avocado, diced
  • 1 pickled jalapeno, chopped
  • A large handful of grated Cheddar cheese or other
  • Nachos, rice or soft tortillas to serve
  1. Heat the oil in a pan, and fry the spices and chilli for 15 seconds. Fish out the whole spices, add red peppers and cook for 2-3 minutes. Add the tomato puree, smoked paprika, diced tomato and a little seasoning. Cook for another 3-4 minutes or until the tomatoes have softened.
  2. Add the lentils and tarka sauce from the two pouches, as well as the kidney beans, and simmer for 5 minutes. If you are eating this with rice, you might want to add a splash of water as well.
  3. Garnish with as many as the above garnishes as you like and serve with rice, tortilla chips or soft tortillas.
MADE WITH OUR DELICIOUS
Delhi Black Lentil Daal
This deliciously rich and smoky black lentil curry is the most popular daal in Indian restaurants around the world. The lentils make a really flavourful, earthy and nutty curry, enriched by spices, ginger and tomatoes.
£3.00
( / )
75p per 100g
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