Chilli Non-Carne

Tobie Puttock

Ingredients:

  • 2 tbsp. olive oil
  • 1 brown onion finely diced
  • 1 red capsicum, diced 1cm x 1cm
  • Sea salt and black pepper 
  • 4 cloves garlic, finely sliced
  • 1 Tbsp ground cumin
  • 1 Tsp. smoked paprika
  • 425 g diced tomatoes
  • tablespoon tomato paste
  • 200 ml water, plus more as needed
  • 425g cooked red lentils, drained
  • 425g kidney beans, drained
  • 425g black beans, drained

Method:

  1. Heat a large pot over a medium heat. Add the oil, onion, and red capsicum. Sauté for 3-4 minutes, stirring frequently.
  2. Add the garlic, cumin, paprika, diced tomatoes, tomato paste, and water, and stir to combine. Gently simmer for 20 minutes.
  3. Add the lentils, kidney beans, black beans, stir to combine and gently simmer for 20 minutes to bring the flavors together, stirring from time to time.
  4. Taste and adjust seasonings as needed. I like to eat this with avocado and roasted sweet potato.

Our friends at Wine Selectors suggest pairing this dish with a Shiraz.

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