Ive been wanting to make a bean chilli for ages. I don’t think I would ever go back to a meat again! This was absolutely delicious. The best thing is it is all store cupboard ingredients so you can chuck in what you have. I served mine with soft taco’s, cheese and guacamole. It would also be yummy on top of melted cheese nacho’s or with rice.

Ingredients (serves 4)

For the Spice Blend

• 2 tbsp ground cumin
• I tbsp light brown or coconut sugar
• 1/2 tbsp chili powder (can add more if you want it hotter)
• 1 tbsp sweet smoked paprika
• 1/2 tsp hot smoked paprika
• 1 tsp garlic granules
• 2 tbsp dried oregano (I love it so you can just use 1 tbsp instead)
• 1 tsp fine sea salt
• 1/s tsp fresh black pepper

For the Chilli

• 10 dried porcini mushrooms, soaked in boiling water for an hour
• 1 large shallot, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1 tbsp tomato puree
• 65g red lentils
• Tin of chopped tomatoes
• 1 tin red kidney beans, drained and rinsed
• 1 cup or tin of sweetcorn, I used frozen
• Splash soy sauce
• Splash Worcester sauce
• Splash of oil for frying

Directions

1. Add all the spice ingredients into a bowl and give it a good mix.
2. Heat a splash of oil in a frying pan that has a lid. 
3. Add the shallots and cook for about 5 minutes until translucent. Add the garlic and cook for a further minute.
4. Add the spice mix and give it a good stir so the spices coat the shallot and onions well, cook for about 30 seconds, you don’t want them to burn.
5. Add the tomato puree and lentils again give it a good stir.
6. Add the tinned tomatoes along with another tin of water. Bring to the boil cover with a lid and reduce the heat and simmer for 20 minutes to cook the lentils.
7. Add the mushrooms along with their soaking liquor, the kidney beans and sweetcorn. Replace the lid and simmer for another 10 minutes.
8. Finish off by adding the soy sauce and Worcester sauce. Taste and adjust seasoning if you need to. Serve and Enjoy 😊