This recipe is like a royal friend that never gives up on you! This recipe contains earthy cumin, cinnamon, tangy lime and hot chili flavours with a dash of garlic which harmonizes perfectly.
The bean chili contains a medium heat flavour profile. If you don’t like chili, simply remove the chili from the recipe. Enjoy this quick and easy winter warmer recipe any day of the week. Not only is this recipe amazing for meal prep and can be served alongside quinoa or rice throughout the week. It’s also easily portioned and frozen for up to three months! I always make a massive batch whenever I’m cooking so I know I have spares to hand – when needed.
Bean chili con carne with tortilla chips
Gluten free, Vegetarian friendly, Refined sugar free
200g brown lentils, soaked and cooked beforehand
100g chickpeas, soaked and cooked beforehand
100g gluten free tortilla chips
1 Tbsp coconut oil
1 onion, finely diced
2 garlic cloves, finely chopped
1 tsp salt
1 Tbsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp paprika
1 tsp ground coriander
1 bell pepper, halved, deseeded and finely chopped
1 – 2 red chillies, deseeded and finely chopped
2 tomatoes, finely chopped
2 medium sized carrots, finely diced
200ml coconut milk
1 Tbsp tahini
1 Tbsp raw honey
1 fresh lemon, juiced
3 Tbsp tamari sauce
Salt and pepper
1 avocado, finely sliced (optional)
Fresh lemon juice
Lemon/ lime wedges (optional)
Heat a frying pan over a medium – high heat add the coconut oil and gently sauté the onion until
translucent. Add the garlic, spices, pepper, chilli, tomatoes and carrot, fry for a few minutes over a
medium- low heat.
Stir in the cooked beans, tahini and honey. Pour in the coconut milk and stir, allow the chili to
simmer over a medium- low heat for 10 minutes, adding a little water if needed and stirring
regularly. Add the lemon juice and tamari sauce, mix to combine. Taste and adjust the seasoning
with salt and pepper. Remove from the heat once all the vegetables are cooked.
Slice the avocado in thin slices, drizzle with fresh lemon juice.
To assemble, add the warm lentil chili into 4 bowls, place some tortilla chips on the side, top with
fresh avocado slices and fresh coriander.
To cook the beans:
Soak the beans overnight. Rinse the beans and drain. Add them to a saucepan and cover with them
with water (about 1 cm above). If you want to spice things up, use vegetable stock in place of the
Cover with a lid and boil for at least an hour or until tender. Do not overcook the beans, ensure they
are soft, but not mushy. Take them off the heat and drain.
When you are going through the effort of soaking and cooking the beans, I find you might as well
make a bit more than you need as you can always save them for later.
Have you tried this yummy recipe? Let me know in the comments below. Tag me on Instagram @chefdot. I would love to see your creations!
Dot you later! X