Three Bean Chili

Servings:

4 x Adults

Ingredients:
  1. 650ml Vegetable Stock
  2. 100g Red Split Lentils
  3. 1 x Finely Chopped Red Onion
  4. 2 x Cloves Crushed Garlic
  5. 200g Fine Sliced Mushrooms
  6. 1 x Inch Piece of Very Finely Chopped Fresh Turmeric
  7. 1 x Small Finely Chopped Chili
  8. 1 x Finely Chopped Red Pepper
  9. 1 x Juiced Lemon
  10. 2 x Tbsp Apple Cidar Vinegar
  11. 1 x Tsp Smoked Paprika
  12. 1 x Tsp Sweet Paprika
  13. 1 x Tsp Chili Powder
  14. 1/2 x Tsp Cumin Seeds
  15. 1/2 x Tsp Black Pepper
  16. 1/4 x Tsp Hing (Asafoetida)
  17. 1/4 x Tsp Cassia
  18. 50g Tomato Paste (Salt & Preservative Free)
  19. 250g Cooked Black Beans
  20. 250g Red Kidney Beans
  21. 400g Chopped Tomatoes (Salt & Preservative Free)
Method:
  • Place 1 & 2 into a deep pan a simmer for 10 minutes.
  • Next place 3,4,5,6,7 & 8 into the cooking lentils & cook for a further 5 minutes
  • Then add 9,10,11,12,13,14,15,16 & 17 cook out for another 5 minutes
  • Finally add the final ingredients 18,19,20, & 21 and simmer for 30 minutes
  • Serve when ready to eat with some steamed grains of your choice (my favorite being Freekeh – Red Quinoa Pictured)
  • Like any similar dish the longer the chili is left (24 to 48 hrs) the flavors will infuse giving it a fuller flavor.
  • This recipes freezes really well lending itself to being cooked in larger batches for convenience

 

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