Slow Cooked Borlotti Bean Chilli Recipes

SLOW-COOKED BORLOTTI BEAN CHILLI

Slow-Cooked Borlotti Bean Chilli image

This Borlotti Bean Chilli is smoky and spicy - ideal for batch-cooking for the freezer. Can be made on the stove or in a slow-cooker.

Provided by Kate Ford | The Veg Space

Categories Main

Time 1h40m

Number Of Ingredients 13

Ingredients

2 tbsp rapeseed or olive oil
1 red onion, (peeled and finely chopped)
1 leek, (finely chopped)
1 red pepper, (de-seeded and finely chopped)
small bunch fresh coriander - stalks finely chopped (and leaves separated and roughly chopped)
2 garlic cloves, (peeled and crushed)
1 red chilli, (finely chopped (remove the seeds for a milder flavour!))
2 tsp of each of the following spices: ground cumin,
400 g tin chopped tomatoes
400 g tin borlotti beans, (drained and rinsed)
200 g puy lentils, (rinsed)
1 vegetable stock cube
1 tbsp marmite

Steps:

In a large saucepan or casserole dish, heat the oil and add the onion, leek, pepper, coriander stalks, garlic, chilli and spices. Fry gently for 4-5 minutes, adding a little water if the mixture becomes too dry.
Add the tomatoes, then refill the empty tin with water, tip this into the pan, re-fill it again to half-way and add this too. Tip in the borlotti beans, lentils, stock cube and marmite, then bring to the boil.
Turn down to a low heat, cover and cook for 1.5 - 2 hours until the lentils are tender and sauce has thickened. You may need to remove the lid for 10-15 minutes if there is too much liquid, or else add a little water if it is too thick/dry. Taste and season with salt and black pepper.
Stir through the coriander leaves just before serving - perhaps with rice, tortilla wraps, guacamole or fresh avocado, a squeeze of lime juice, finely chopped spring onions, or a dollop of soya or coconut yoghurt.

Nutrition Facts : ServingSize 1 serving, Calories 398 kcal, Carbohydrate 56.9 g, Protein 21.8 g, Fat 8.8 g, SaturatedFat 1.2 g, Sodium 161 mg, Fiber 23.4 g, Sugar 7.5 g

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