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  • Writer's pictureRachel Davies

Recipe: Black Bean and Lentil Chilli

This winter warmer is packed with nutrients including iron, protein, fibre, B vitamins and vitamin C. A great one to batch cook!


1 tbsp extra virgin olive oil

1 medium white onion, diced

2 garlic cloves, peeled, chopped and crushed

1 red bell pepper, diced

1 ½ tsp chilli powder

¼ tsp cayenne pepper

1 tsp cumin

1 400g tin of black beans (use half of the liquid too)

1 cup of cooked lentils (I used a puy lentil and green lentil mix)

1 400g tin of quality chopped tomatoes

1 pint of vegetable stock

2 small cubes of 85% dark chocolate

Salt and Pepper





  • Preheat the oven to 180 C

  • Heat the oil in a large casserole pot over a medium heat. Add the onion and cook for 5-6 minutes until starting to soften. Don’t let it burn. Add the garlic and cook for a further 2 minutes.

  • Add the pepper and cook for 5 minutes until starting to soften. Add your spices – you may wish to adjust these to the level of spice that you like. The measurements I have used provide a mild - medium heat. Cook for a further 2 minutes to ensure the spices cover the onion and pepper mixture.

  • Add the black beans, lentils, tomatoes and stock and bring to a simmer. Finally add the dark chocolate, stir through and then move to the oven for 30 minutes.

  • Serve with brown rice, a fresh green salad or some steamed kale and sliced avocado.



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