Rose’s Best-ever Chilli

A great recipe from Rose Elliot. This is quick and easy to make, filling, totally healthy, cheap and very tasty. For a filling crowd-pleaser, serve with baked potatoes with crunchy skins, sweet potatoes, warm bread – or any quickly-cooked grain. Omit the peanut butter if you are keeping a strict eye on your fat levels – but it does add a deliciously creamy taste to the chilli.

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Meal

  • mains

Servings

4

Kcal

282

Carbs

44.7 g

Protein

16.3 g

Fat

5.6 g

* Nutritional information per serving.

Ingredients

  • 1 onion, peeled and chopped
  • 1 large red pepper, de-seeded and chopped
  • 2 garlic cloves, finely chopped
  • 1 mild red chilli, de-seeded and finely chopped
  • 1 tsp olive oil
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tbsp peanut butter – smooth or crunchy
  • 425g/15oz can green lentils, drained
  • 425g/15oz can red kidney beans, drained
  • 100g/generous 3oz sweet corn
  • 425g/15 oz can chopped tomatoes
  • Salt and freshly ground black pepper

To serve

  • Bunch of fresh coriander, roughly chopped
  • 225g plain dairy-free yoghurt such as Sojasun (health stores) or Alpro Yofu (supermarkets and health stores)
  • Optional: 1 avocado, peeled and chopped

Instructions

1. Fry the onion, red pepper, garlic and chilli in the oil in a largish saucepan, covered, for 15-20 minutes, or until the vegetables are tender.

2. Stir them from time to time and add a little juice from tomatoes if mixture starts to stick.

3. Add the ground coriander, cumin and peanut butter (if using).

4. Stir in well, making sure the peanut butter melts and is evenly distributed.

5. Add lentils, red kidney beans and tomatoes and mix well.

6. Leave to simmer gently for 10 minutes.

7. Sprinkle with chopped coriander and serve with your chosen accompaniments and garnishes.

Recipe adapted from Rose Elliot’s Best-ever Chilli recipe, taken from The GI Vegetarian Cookbook by Rose Elliot, published by BBC Books

Optional extras / notes

Preparation: 15 minutes. Cooking: 30 minutes

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