A simple chilli beans recipe that uses both lentils and kidney beans. It's great as a base for tacos or nachos or just served as a dip with rice or bread. Full of protein, iron and fiber, very important for a healthy vegetarian diet. Sometimes I add a couple of chopped fresh tomatoes to cool it down.
1 brown onion, chopped
1 tablespoon olive oil
2 garlic cloves, chopped
1 fresh red chilli seeds and all, chopped 1 can (400g) diced tomatoes
1 can (400g) cooked brown lentils, drained (with liquid reserved)
1 can (400g) cooked red kidney beans, drained
1/2 teaspoon salt or to taste
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Heat olive oil in large saucepan. Dice onion and garlic toss in pan and fry for a couple of minutes then add the chilli. Add the lentils and the kidney beans and stir and cook for a minute. Add the tomatoes and cook on a medium heat till well heated through and the flavours have mixed - about 20 mins. Add reserved can liquid or water if it gets a bit dry.
Used different ingredients.
Ditched the lentils, added coriander, Tabasco, paprika, a can of corn kernels, salt, pepper and a huge dollop of sour cream, used Spanish onion instead of brown. It was awesome! - 09 Mar 2009
Ok. This recipe is awesome. Quick, low calorie and delish. Definitely use Spanish onions add twice the quantity of garlic and double the entire recipe because this keeps well for a few days and makes a fantastic low calorie meal for lunch next day or for dinner again next night. It is that good. Bake a couple of pieces of mountain bread in a preheated oven for 5 min on high or until bread becomes crisp like a corn chip. Break bread in rustic 8ths and stick around outside of bowl so people can use to spoon chilli onto. Low calorie alternative to fattening corn chips is the humble mountain bread. - 24 Aug 2011