Lentil and Bean Chilli
Serves 8-10 but it is ideal to use in batch cooking and we then divide it up so that we can have it on different nights. It is perfect for after a long passage when you can just heat it up when you arrive and you cant be bothered to make anything. It keeps for about 5 days in the fridge. Mags makes it when we are in harbour and we are on electricity so that way we can use the induction hob. It is popular with both our vegetarian and non vegetarian friends alike. We like a milder chilli – a friend of ours calls it a cooli – if you are similar then then follow the quantities in brackets.
- 2 tbsp. olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, chopped
- 2 large red bell peppers, deseeded and finely diced
- 2 tsp dried chilli flakes (1 tsp)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 cardamom pods – crushed
- 300g puy lentils – but you can use green or red
- 2 x 400g cans chopped tomatoes
- 750ml water
- 2 x 400g cans red kidney beans
- 4 tbsp. tomato ketchup
- 4 tbsp. tomato paste
Pick a pan that will be able to fit everything in it and which has a lid. Fry off the onions, garlic and peppers in the pan in the oil until soft – about 10 mins. Add all the spices (chilli, coriander, cardamom) and stir. Add the lentils and stir.
Add the beans, tomatoes, water, ketchup and tomato paste and bring to the boil, then cover and simmer for 45 mins. Stir it frequently – if it looks too liquid – then cook with the lid partially uncovered.