Red bean and lentil chili sin carne

Ingredients

For 1 serving

• Cooked red kidney beans150 g
• Cooked lentils170 g
• Bell peppers100 g
• Onion50 g
• Chopped tomatoes150 g
• Garlic1 clove
• Cumin1 teaspoon
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Extra virgin olive oil3 g
• Cilantro3 g
• Saltto taste

Method

1. Peel and chop the onion and garlic; wash the pepper, remove the seeds and pith and dice it into roughly 1 cm pieces. Rinse and drain the kidney beans and lentils.
2. In a large pan heat the oil over a medium heat and fry the onion, garlic and pepper for 6 minutes, stirring, until soft and the onion is golden.
3. Add the cumin, paprika and chilli powder and toast for 1 minute, stirring, until fragrant.
4. Add the chopped tomatoes, beans, lentils and a splash of water; bring to the boil and simmer for 25 minutes over a low heat, stirring now and then, until thick and full of flavour.
5. Season with salt, wash and chop the fresh coriander and scatter it over the chilli to serve.