Bean & lentil chilli
8
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely diced
Garlic
2 clove(s), crushed
Yellow pepper
1 medium, deseeded and diced
Red pepper
1 medium, deseeded and diced
Chilli Powder
1 tablespoon(s), level, mild
Paprika
1 tablespoon(s), level, smoked
Cumin seeds
2 teaspoon(s), level
Cinnamon Stick
1 stick(s)
Oregano, Dried
2 teaspoon(s), level
Tomato Purèe
1 tablespoon(s), level
Passata
400 g
Tinned Tomatoes
1 can(s), large, chopped
Agave Syrup
1 teaspoon(s), level
Green or Brown Lentils, cooked
1 can(s), large, drained, drained and rinsed
Kidney Beans, cooked
1 can(s), large, drained, drained and rinsed
Basmati rice, microwavable
2 pouch(es), cooked
0% fat natural Greek yogurt
75 g
Half fat Cheddar cheese
60 g, grated
Chilli, green or red
1 individual, jalepeno, finely sliced
Instructions
1
Mist a large, deep pan with cooking spray and put over a medium heat. Fry the onion, garlic and peppers for 5 minutes, until softened. Add the spices, oregano and tomato purée and cook for a further minute.
2
Add the passata, tomatoes, agave, lentils and beans to the pan and bring to a boil. Reduce to a simmer and cook, covered, for 15 minutes, until thickened. Cook the rice to pack instructions.
3
Serve the chilli with the rice and topped with the yogurt, cheese and sliced jalapeños.
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