I want to explore different vegetarian recipes and this is my first attempt at a vegetarian chilli and I loved it! As chilli is so full of flavour with the spices that go into it you really don’t miss the meat.

Serves 4

Prep: 15 mins

Cooking: 30 mins

Ingredients

100g green lentils

400g can kidney beans (in chilli sauce is my favourite)

140g can drained sweetcorn

1 red sweet pepper, sliced

1 green pepper, sliced

1 onion, diced

1 red chilli, finely chopped

6 sun dried tomatoes, diced

400g can chopped tomatoes

2 tbsp olive oil

1 tsp cumin

1 tsp smoked paprika

1 tsp ground coriander

2 tsp oregano

100ml vegetable stock

1 tbsp tomato puree

Splash of Worcestershire sauce

Method

Cook the green lentils according to packet instructions.

Heat the olive oil in a large frying pan. Add the onion, red pepper, green pepper and chilli to the frying pan. Cook for about 7 mins until they start to soften.

Add the kidney beans, sweetcorn, sun dried tomatoes, tomato puree and spices to the pan, combine and cook for a further 2 minutes. Now add the cooked green lentils, chopped tomatoes, vegetable stock and splash of Worcestershire sauce. Simmer for about 20 minutes.

Serve with brown rice and/or wholemeal wraps, a dollop of Greek yogurt and half an avocado. Enjoy!

Per serving (with 50g brown rice and 1 medium avocado):

723 kcals

21g protein

76g carbohydrate

37g fat