Lentil chilli

Lentil chilli
Try this veg packed chilli for a comforting winter warmer
Serves 2 people  / 
Prep 10 mins  / 
Cook 25 mins


1 tbsp Co-op olive oil
1 medium onion, finely chopped
1 red pepper, diced
1 mild red chilli, finely sliced
1 tsp ground cumin
1 tsp smoked paprika
250g lentils
1 x 400g can Co-op chopped tomatoes with garlic and oregano
1 x 220g can Co-op kidney beans, drained
1 tsp cocoa powder
2 inch piece cinnamon
1 tsp soft brown sugar


Heat the olive oil in a medium saucepan and fry the onion and red pepper for 2-3 mins, until just starting to soften but not colour

Add the chilli, cumin and paprika, and fry for a minute more, before adding the lentils, chopped tomatoes, kidney beans, cocoa powder, cinnamon, sugar and 100ml water

Bring to the boil and allow to simmer, uncovered, for 20-25 mins, until the sauce has thickened slightly and the veggies are tender

Serve hot with steamed rice, a dollop of soya yogurt and a sprinkling of fresh coriander, if you like, and extra chilli — for the brave