RECIPES BY Rhiannon Lambert

Bean Chilli

  • 45 MINS
  • 4-6 SERVINGS
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A Simple Way To Eat Plant-Based

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Essential ingredients

Olive Oil

1 onion, diced

3 cloves garlic, crushed

1 red pepper, diced

1 green chilli, minced

1 tbsp chilli powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp cayenne pepper

2x 400g cans tinned tomatoes

2 tbsp tomato puree

500ml water

200g dried red lentils (rinsed in cold water and drained)

1 tin kidney beans

1 tin black beans

1 tin haricot beans

1 tin sweetcorn

½ lime

Salt & Pepper


  1. Glug some oil into a large pan over a medium heat. Add the onion, garlic, chilli and red pepper. Season with salt and pepper and stir frequently, for about 4 minutes.
  2. Add the chilli powder, cumin, paprika, cayenne pepper and stir to coat.
  3. Pour in the tinned tomatoes, tomato puree and water and bring to a low boil over a medium heat. Once starting to bubble, add the lentils and reduce the heat to a gentle simmer for 15 minutes. If the sauce becomes too dry, then add a little more water.
  4. Drain all the tins of beans and pour into the saucepan, followed by the sweetcorn. If you like your chilli with a little extra kick, mix in another tbsp chilli powder at this stage. Squeeze in the lime juice.
  5. Gently simmer for 20 minutes, stirring occasionally. Serve with sweet potato wedges, rice and guacamole!
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Lentil Spaghetti Bolognese

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A Simple Way To Eat Plant-Based