Chili sin carne
Spicy, hearty and healthy. A simple chili recipe which substitutes meat with lentils. Can be served with rice or bread.
- 1h 15min
|500g||black beans (dried)|
|500g||beluga lentils (dried)|
|4 cans||diced tomatoes|
|5 tbsp||tomato paste|
|3 tbsp||canola oil|
The night before
- Put the beans in a large pot and cover them with plenty of water. Soak overnight (or at least 12 hours).
Cooking the chili
- Drain the soaked beans, fill the pot with fresh water and add the beans. Let it simmer.
- Bring the lentils to a boil in another pot with enough vegetable broth. Make sure the broth covers the lentils, otherwise add water. Let it simmer.
- While the beans and lentils are cooking, chop the bell peppers and onion. Mince the chili peppers and garlic cloves.
- Heat the oil in a large pot over medium heat. Add the onion, garlic and chili peppers, sauté until the onion is soft and translucent. Add the bell peppers and stir in the tomate paste. Sauté for 3 to 4 minutes or until the hot peppers soften.
- Add the corn and diced tomateos and let it simmer, stirring regularly.
- Once the lentils are soft and tender, drain the excess water and add the lentils to the large pot.
- Finally, once the beans are soft, add salt. Simmer for a few more minutes, then drain the excess water and add the beans to the large pot as well.
- Season with salt and chili powder if needed. Cover and continue to simmer over low heat for 20 minutes, stirring occasionally.