Always vegetarian, often vegan

Lentil bean chili

As far as we are concerned, a chili can be used all year round, every day of the week. But especially now that the days are getting colder, we are making them more and more. The plan for this chili was a mixture of brown and black beans, but because there were lentils left over from another meal, we changed the composition. And well done!
Voorbereiding 20 minutes
Bereiding 1 hour
Course: Mains
Keyword: beans, lentils, mushrooms, red bell pepper
Porties: 4


  • 250 gr mushrooms
  • 1 white onion, coarsely chopped
  • 1 red bell pepper, chopped
  • 400 gr canned or precooked black beans
  • 400 gr lentils, canned or precooked
  • 2 tsp coriander seed
  • 2 tsp cumin seed
  • 1 tsp chili flakes
  • 1 tsp smoked paprika powder
  • 2 cans of tomato cubes of 400 grams
  • 200 ml vegetable stock
  • 1 handful of coriander leaves
  • 400 gr white rice


  • Preheat the oven to 170 degrees.
  • Toast the spices in a dry frying pan. As soon as the scents are released, grind the spices in a mortar.
  • Fill an oven dish with a dash of olive oil, the sliced ​​onion, the pieces of bell pepper and the chestnut mushrooms. Add the spices and bake in the oven for 25 minutes.
  • Rinse the beans and lentils and let them drain. Add the beans, lentils, diced tomatoes and stock to the vegetable mixture and stir well. Return the casserole to the oven for the next 35 minutes.
  • Meanwhile, cook the rice according to the instructions on the package.
  • Enjoy your meal!
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