Chilli Non-CarneTobie Puttock
- 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
- Heat a large pot over a medium heat. Add the oil, onion, and red capsicum. Sauté for 3-4 minutes, stirring frequently.
- Add the garlic, cumin, paprika, diced tomatoes, tomato paste, and water, and stir to combine. Gently simmer for 20 minutes.
- 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.
- 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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