Spicy One-Pot Vegetarian Lentil Chili Recipe

Fusion cuisine · 231 calories

Spicy One-Pot Vegetarian Lentil Chili recipe

About this recipe

This Spicy One-Pot Vegetarian Lentil Chili combines hearty lentils, bold spices, and a medley of fresh vegetables for a warming, satisfying dinner. Perfectly suited for busy professionals, this UK-inspired fusion dish is quick, nutritious, and packed with flavor.

Ingredients

  • - Fresh Asian Coriander Bunch
  • - Filippo Berio Garlic Flavoured Olive Oil
  • - Ktc Minced Garlic Paste
  • - Rajah Crushed Red Chillies
  • - La Chinata Sweet Smoked Paprika
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 400G Italianavera Chopped Tomatoes In Botanical Tin, 400G
  • 500 G Trs Red Kidney Beans
  • 500G Goya White Hominy Corn, 500G
  • - Longley Farm Freshly Soured Cream
  • - Pataks Lime Pickle
  • 100 G Trs Ground Cumin Jeera Powder
  • - Greenfields Ground Coriander
  • - Jalpur Red Chilli Powder Fine
  • 100 g Yorkshire English Carrots 100G
  • - Potts Vegetable Stock Can
  • 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder
  • - Greenfields Black Peppercorns
  • 400G Oatly Oatgurt Greek

Instructions

  1. 1. Heat a large, heavy-bottomed pot over medium heat and add 2 tablespoons of olive oil.
  2. 2. Sauté the diced onion, minced garlic, and chopped red chili for 3-4 minutes until softened and fragrant.
  3. 3. Stir in the ground cumin, smoked paprika, ground coriander, and chili powder, and cook for 1-2 minutes to toast the spices.
  4. 4. Add the carrots and red bell pepper, cooking for another 3-4 minutes, stirring occasionally.
  5. 5. Rinse the lentils thoroughly under cold water, then add them to the pot along with the canned chopped tomatoes, vegetable stock, and tomato puree.
  6. 6. Stir in the drained kidney beans and sweetcorn, then bring the mixture to a gentle boil.
  7. 7. Reduce the heat to low, cover partially, and simmer for 20 minutes, stirring occasionally to prevent sticking, until the lentils are tender and the chili has thickened.
  8. 8. Season the chili with salt and black pepper to taste, and adjust the spice level if desired by adding more chili powder or fresh chili.
  9. 9. Serve the chili hot, garnished with fresh coriander leaves, a dollop of sour cream or plant-based yogurt, and a squeeze of fresh lime juice.