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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook lentils according to packet instructions.
Fry onion, garlic, and chilli in coconut oil over medium heat until softened.
Add tomato puree, cumin, turmeric, and paprika and fry for a few minutes, stirring regularly.
Add sweet potato and water. Stir to combine, cover and cook for 5 minutes.
Add red pepper and cook for a further 5 minutes until softened.
Add chopped tomatoes, drained kidney beans, and cooked lentils. Bring to the boil, reduce heat and simmer for 15 minutes.
Stir in chopped coriander and lime juice.
Season with black pepper.
Serve and enjoy.
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For a spicier chilli, leave the seeds in the red chilli.
You can substitute kidney beans with black beans if preferred.
Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just make sure to drain and rinse them before adding to the chilli.
How can I make this chilli less spicy?
To make it less spicy, use less red chilli or omit it entirely.
Can I freeze this chilli?
Yes, this chilli freezes well. Allow it to cool completely before transferring to a freezer-safe container.
What can I serve with this chilli?
This chilli pairs well with rice or crusty bread.
How long does this chilli last in the fridge?
It can be stored in the fridge for up to 3 days in an airtight container.
