Lentil and bean chilli

Lentil and bean chilli
This hearty vegan chilli from author and YouTube vlogger Madeleine Olivia is a brilliant dish to make ahead of time
Serves 4  / 
Prep 10 mins  / 
Cook 40 mins


300g Coop basmati rice
1 tbsp Coop olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1-2 red chillies, deseeded and finely chopped
1 tsp each paprika, chilli powder, ground cinnamon and cumin
1 red and 1 yellow pepper, chopped
100g Coop dried red split lentils, rinsed
500ml vegetable stock, made with 1 stock cube
400g can Coop red kidney beans, drained and rinsed
400g can Co-op chickpeas, drained and rinsed
2 x 400g cans Coop chopped tomatoes
2 tbsp tomato purée
½ x 25g pack coriander, stalks and leaves chopped separately
1 avocado, sliced, and lime wedges, to serve


1. Cook the rice according to the pack instructions

2. Meanwhile, heat the oil in a large pan and cook the onion for 3-4 mins, until softened

3. Add the garlic and half the chilli, then cook for another 2 mins

4. Stir in the spices, along with a splash of water, then cook, stirring, for 2 mins

5. Tip in the peppers and stir again

6. Add the lentils to the pan with the stock, kidney beans, chickpeas, chopped tomatoes and tomato pureé

7. Bring to the boil, then reduce the heat and simmer for 35-40 mins

8. Once the veg is tender and the liquid reduced, season, adding more chilli, if you like

9. Stir in the coriander stalks

10. Serve the chilli with the rice, avocado and lime wedges, scattering over the coriander leaves to finish