Vegetarian Lentil Chilli

The Recipe- serves A lot


120g brown lentils

1 tin red kidney beans

1 tin of baked beans

1 tin of plum tomatoes

1 medium onion (chopped)

2 cloves of garlic (chopped) 

3 tsps of rapeseed oil

1 tsp tomato puree

1 tsp dried chilli flakes or fresh chilli to taste

1 tsp dried cumin

1 tsp cocoa powder

1 tsp ground coriander 

Fresh coriander for serving or for tatse


  1. Cook the lentils in a large pan following manufacturers instructions.
  2. Heat oil in a large pan & fry the onion until soft (with a pinch of salt), then add & fry the garlic.
  3. Add a tbsp of water & add cumin & dry coriander. Stir & cook for 5 minutes.
  4. Add cooked lentils.
  5. Stir in the cocoa powder, tin tomatoes & baked beans & add chilli to taste.
  6. Bring to boil and simmer for 15 minutes.
  7. Serving suggestion – wholegrain rice or wholewheat tortilla wrap, Mexican salad with fresh coriander topping & a tbsp of mayo.


Click on the link below to view our cooking demo of the vegetarian lentil chilli.

Nutritional Information:

100g Serving: Kcals 225, Fat 2.8g, Carbohydrates 19.6g, sugar 2.8g, Protein 7.7g, Fibre 3.8g