Lentil, Bean and Beetroot Chilli

This was very hearty and satisfying on Monday, the third day of July when we had the fires stoked up in the yurts. Ah, the great British summertime.


1 medium onion, finely chopped

3-4 cloves of garlic, finely chopped

1 tin of tomatoes, 1 squeeze of tomato puree

1 lt vegetable stock

200g lentils – green or brown

1 tsp cocoa powder

1 tsp chilli powder, pinch chilli flakes*

1 tin mixed beans

1 tin kidney beans

1 raw beetroot


*this is to your taste, however chilli you want your chilli.

Saute the onion and garlic in a little oil for a couple of minutes

Add the cocoa powder and chilli, cook for another minute or so

We used a hand blender on the tinned tomatoes before adding them and the puree to the onion mixture, but feel free to leave chunky!

Add the vegetable stock

Rinse the lentils and add to stock when this is brought to the boil

When the lentils are nearly cooked (after about 20mins) add all tinned beans (drained)

We used a julienne peeler (because that’s just how we roll, baby) to make strips of raw beetroot. A sharp knife, or even grater would probably work as well for those of you who don’t happen to have julienne peelers lying around.  Add the beetroot just before serving for crunch and pizzazz.


Beetroot Chilli



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