CHILLI SIN CARNE

Ingredients

• 750 ml vegetable stock – homemade or store-bought (preferably organic)
• 250 g dried red lentils
• 3 cloves garlic
• 2 bell peppers (e.g. red and green), approx. 300 g total
• 1 large onion
• 1 chili pepper
• 1 can kidney beans – drained weight 500 g
• 1 can sweetcorn – drained weight 285 g
• 1 can chopped tomatoes – 400 g
• 1 can passata (strained tomatoes) – 400 g, alternatively from a Tetra Pak
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 2 tsp paprika powder, mild or hot
• 1½ tsp ground cumin (alternatively ground cinnamon)
• 1 tsp salt
• 1 pinch cayenne pepper
• 1 pinch sugar
• Lime and crème fraîche – optional, for serving

Instructions

Place the 250 g dried red lentils in a sieve, rinse thoroughly under cold water, and let them drain.
Transfer the kidney beans to a separate sieve, rinse well (this makes them easier to digest), and let the corn drain in the same sieve.

Wash the 2 bell peppers and the chili pepper, remove the seeds, and dice finely.
Peel the onion and the garlic cloves and finely chop them as well.

Tip: Instead of a regular chili pepper, you can use a small piri-piri chili if you enjoy very spicy food.

Heat 3 tbsp olive oil in a large pot and gently sauté the onion until translucent.
Add the garlic, chili, and bell peppers and sauté together for 2–3 minutes.

Add the drained red lentils and 2 tbsp tomato paste, stir well, and briefly sauté.

Pour in the 750 ml vegetable stock. Add the chopped tomatoes, passata, kidney beans, and corn.
Season with paprika powder, cumin, salt, cayenne pepper, and a pinch of sugar.

Stir well and let simmer over medium heat for about 15 minutes with the lid slightly ajar, stirring occasionally. Taste and adjust seasoning if needed.

Serve with parsley or coriander, lime wedges, and crème fraîche if desired.
For extra heat, chili flakes or freshly sliced chilies work perfectly.

I hope you enjoy this Chili sin Carne recipe — and bon appétit!