Smokeylentilbeanchilli asda use

Dean Edwards’ smoky lentil and bean chilli

Puy lentils add bite to this rich dish, while dark chocolate helps to balance the heat of the chilli

By , 12 September 2018

(22 votes)

Dean Edwards’ smoky lentil and bean chilli
  • Cook: 15 Mins
    plus 6 hrs cooking

  • Serves: 4

  • Price: £1.35 per serving

Recipe taken from Dean's book, Cook Slow (£14.99) out now

Nutritional Info
Each 415g serving contains
  • Energy

    1997KJ

    477KCAL

    24%
  • Fat

    10.8g

    low

    15%
  • Saturates

    4.6g

    low

    23%
  • Sugars

    7.9g

    low

    9%
  • Salt

    0.58g

    low

    10%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 481kJ/115kcal.
Ingredients
  • FOR THE CHILLI
  • 1tbsp olive oil
  • 1 large onion, diced
  • 1 green pepper, deseeded and diced
  • 4 cloves garlic, crushed
  • 1 heaped tsp cumin
  • 1 heaped tsp oregano
  • 1tsp ground cinnamon
  • 1tsp smoked paprika
  • 1tsp chilli powder
  • 1tbsp tomato purée
  • 250g pack ready-to-eat Puy lentils
  • 400g tin kidney beans, drained and rinsed
  • 200ml vegetable stock
  • 20g dark chocolate (70% cocoa solids), grated
  • TO SERVE
  • 200g long-grain white rice, cooked according to the pack instructions
  • 50g Cheddar, grated
  • 10g coriander, torn
Method
  • Put all the ingredients for the chilli, except the chocolate, into your slow cooker. Stir, cover and cook on the low setting for 6 hrs.

  • Before serving, stir in the chocolate until melted.

  • Divide the rice between 4 bowls. Top with the chilli, Cheddar and coriander.