Photo of Bean & lentil chilli by WW

Bean & lentil chilli

8 - 11
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min


Calorie controlled cooking spray

4 spray(s)


1 large, finely diced


2 clove(s), crushed

Yellow Pepper

1 medium, deseeded and diced

Red pepper(s)

1 medium, deseeded and diced

Chilli Powder

1 tablespoons, level, mild


1 tablespoons, level, smoked

Cumin seeds

2 teaspoons, level

Cinnamon Stick

1 stick(s)

Oregano, Dried

2 teaspoons, level

Tomato Purèe

1 tablespoons, level


400 g

Tinned Tomatoes

1 can(s), large, chopped

Agave Syrup

1 teaspoons, 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


  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.