Bean and lentil chilli

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Prep time:

Cook time:

Serves: 4

By schteff



  • 1 onion chopped

  • 1 tbsp tomato puree

  • 2 tbsp mild chilli powder

  • 300g rice

  • 400g tin of lentils

  • 150ml water cold

  • 400g chopped tomatoes

  • 400g mixed beans

  • 1 handful potato wedges to serve

  • 1 handful cheese grated, to serve


  1. Heat a splash of vegetable oil in a large pan, and add the contents of the tins, onion, chilli powder and tomato purée to the pan.
  2. Pour over the water and bring to the boil, then put the lid on and lower the heat, leaving to simmer for 30 minutes, stirring regularly.
  3. Cook the rice as normal and prepare some potato wedges.
  4. Serve the rice and potato wedges with the chilli and sprinkle grated cheese on top.

Handy Hint

If chilli is too hot for your little ones, serve with yoghurt and slices of cucumber.

Additional Information

  • Make Ahead

  • Kids can help

  • Can Freeze

  • Budget

  • pulses

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

  • Egg Free

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