Ingredients checklist
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Spicy Vegan Twisted Chilli With Kidney Beans & Brown Lentils

20 minutes
1 hour 40 minutes

It’s freezing here in London and I am definitely craving warming, cozy, comfort food… this is such a hearty meat-free, vegan option which packs in loads of veg and will even get carnivores licking their plates clean!

My twist here using lentils as well as the kidney beans from @oddpodsfoods to bulk up the chilli worked so well.  A super easy one to make, all in one-pot and absolutely packed with layers of flavour.  

A perfect recipe for meal prep to be frozen into batches for when you need and a bonus is the leftovers taste even better the next day.  Enjoy this chilli with rice, tortilla chips, even jacket potatoes and load up on toppings… sour cream, grated cheese, avocados, jalapeños, more sweet corn and lime… just soooo delish!

Super basic ingredients but insanely flavour packed… I started off by sautéing red onions, celery, carrots, bay leaves and garlic, then used a mixture of spices to give both a savoury and spicy note with sweet smoked paprika, ancho chilli powder, cumin, cayenne pepper and oregano.  It’s bulked up with the wonderfully convenient kidney beans and brown lentils from @oddpodsfoods as well as chopped red peppers, courgettes and sweet corn… it’s then left to simmer and bubble away for a good hour.  Finishing off the chili with a little splash of apple cider vinegar, some maple syrup and lime juice as well as lots of fresh coriander.

  1. In a large heavy based saucepan on medium heat add the olive oil and then the bay leaves, onion, garlic, celery and carrots, cook until the vegetables are tender and the onion is translucent
  2. Add the paprika, chilli powder, cumin, cayenne pepper and oregano, cook for about a minute
  3. Add in the red pepper, crushed tomatoes, vegetable stock, kidney beans and brown lentils, stir well and allow to simmer on a low heat for 45 minutes
  4. Add the courgette and simmer for a further 15 minutes
  5. Add the sweet corn, apple cider vinegar, maple syrup, lime juice and fresh coriander, stir and heat through well
  6. Season with sea salt and black pepper to taste
  7. Enjoy hot loaded with all the garnishes


* These tortilla chips were homemade simply by cutting flour tortillas into 8, laying them on a baking tray, brushing with olive oil and sprinkling with sea salt.  I then baked them in a hot oven at 180C until starting to colour and crisp up, then flipped them over to finish the other side.  They crisp up more as they cool down *