Delicious vegetarian chilli that is really quick to make!
Serves 6
1 large onion, chopped finely 2 cloves of garlic, crushed 2 medium carrots, peeled & diced 1 red and green pepper, diced 1 teaspoon chilli flakes 1 teaspoon ground cumin 2 x 400g tins of chopped tomato 1 tablespoon of tomato puree 1 x 400g tin of red kidney beans, drained & rinsed 1 x 400g tin lentils, drained & rinsed 100g/4 oz green beans, chopped Olive oil
1.
Heat a small amount of olive oil in a wide saucepan, Add onion and cook for 3 minutes stirring often, then add garlic, cook for one minute.
2.
Add the carrot and pepper and stir fry for 3-4 minutes. Then add the chilli and ground cumin, stir fry for further two minutes.
3.
Add the tomato puree, 2 tins of chopped tomatoes, lentils, kidney beans, green beans and a cup of water. Simmer for 25 minutes or until the chilli thickens.
4.
Serve with brown and wild rice.
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