Lentil Chili Sin Carne

Our 100% OMS-friendly, gluten-free Lentil Chilli Sin Carne is a comforting, spicy stew made with lentils, red kidney beans, black beans and plenty of herbs and spices.

Batch-cooking & Freezable
Dinner
Easy
Meat alternative
Time 1 hour
Skill Level Easy
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Ingredients List

Serves 4
  • 2 onions peeled and chopped
  • 1 clove garlic finely chopped
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tbsp smoked paprika
  • 2 tbsp dried oregano
  • 2 tbsp tomato puree
  • 1 tsp cinnamon ground
  • 1-2 tbsp chili powder
  • 200 g lentils rinsed and drained
  • 2 tins red kidney beans rinsed and drained
  • 2 tins black beans rinsed and drained
  • 2 tins chopped tomatoes
  • 500 ml vegetable stock or water (Vecon vegetable stock contains no palm oil)
  • sea salt
  • fresh coriander
Metric - US Imperial

Instructions

  1. Water sauté* the onions in a large heavy-based pan over a medium heat until softened.
  2. Add garlic and sauté for a further 2 minutes.
  3. Add the spices, dried herbs and continue to sauté for 2 minutes adding a splash of water if needed.
  4. Stir in the tomato puree and cook for a further 2 minutes.
  5. Stir in the lentils, beans and chopped tomatoes, then add the stock.
  6. Bring to the boil, then reduce to a low heat, cover and simmer for 45 minutes or until thickened and reduced, stirring every 15 minutes. Add some water if it is a bit dry.
  7. Add salt if required to taste.
  8. Add chopped coriander leaves and serve with either rice, cauliflower rice, jacket potato or mashed potato.

*Put a skillet/pan with a small amount of water or vegetable stock on a medium heat and let the pan heat for a short while until the water starts to steam. Begin to sauté.

Recipe by Karen