Name: Smoky Lentil and Bean Chilli
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 1 red pepper, diced; 3 cloves, crushed; 2 tsp ground cumin; 2 tsp smoked paprika; 2 tsp chilli powder; 1 tsp dried oregano; 2 tbsp tomato purée; 200g dried brown lentils; 800g tinned chopped tomatoes; 800g tinned black beans, drained and rinsed; 1 vegetable stock cube (gluten free, dairy free and egg free); 600ml water; 1 tbsp red wine vinegar; 1 lime, juiced

Smoky Lentil and Bean Chilli

A thick, smoky vegan chilli made with lentils and black beans, ready to portion up and freeze for easy dinners.

Time1 hr

LevelEasy

Costabout £0.92 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

313kcal
45.9gcarbs
13.5gof which sugars
5.6gfat
1.1gsaturates
16.9gprotein
14.5gfibre
1.0gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 servings

Method

1
Heat the oil in a large pan over a medium heat. Cook the onion, carrots and pepper for 8 minutes until softened.
8 min
2
Stir in the garlic, cumin, paprika, chilli powder and oregano and cook for 1 minute until fragrant.
3
Add the tomato purée, lentils, tomatoes, black beans, crumbled stock cube and water. Bring to the boil.
4
Turn down to a gentle simmer, half cover and cook for 35 to 40 minutes, stirring now and then, until the lentils are soft and the chilli is thick. Add a splash of water if it catches.
38 min
5
Stir in the vinegar and lime juice. Taste and season with salt and pepper.
6
Cool quickly, then keep in the fridge for up to 4 days. For the freezer, pack into tubs or flat freezer bags, leaving a small gap, and freeze for up to 3 months.
7
Defrost overnight in the fridge. Reheat in a pan over a medium heat for 10 minutes, stirring, adding a splash of water, until steaming hot all the way through. From frozen, heat gently with a splash of water, covered, for 25 minutes.