Bean, Lentil & Freekeh Chilli

Bean, Lentil & Freekeh Chilli

With beans, lentil and freekeh, this chilli is packed with goodness, and will power you through your afternoons. It freezes well, so batch cook and keep it for the days when you need an easy lunch.

Serves 10-12

Ingredients

  • With beans, lentil and freekeh, this chilli is packed with goodness, and will power you through your afternoons. It freezes well, so batch cook and keep it for the days when you need an easy lunch.
  • 2 onion, finely diced
  • 4 cloves garlic, puréed
  • 1 tsp chilli powder
  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 300g (10.5 oz) dried red lentils
  • 3 400g (14 oz) tin chopped tomatoes
  • 1.44L (2.5 pints) vegetable stock
  • 3 400g (14 oz) tin mixed beans
  • 300g (7 oz) freekeh, cooked as per packet instructions

Method

  1. Heat the oil in a saucepan over a medium heat, then add the onion, garlic, chilli powder, smoked paprika and ground cumin and cook for 2-3 minutes.
  2. Add the lentils, tomatoes and stock, then boil for 15-20 minutes until the lentils are almost cooked and the sauce begins to thicken. Add the beans and freekeh and cook for a further 15-20 minutes until the sauce is thickened and the red lentils are soft.

Recipe by Vegan Life in-house chefs