Bean and Lentil Chilli

A delicious, easy meal completely vegan with only 2 steps

Enjoy this Mexican classic without the meat, lentils are a great alternative to beef mince and can be super tasty when cooked alongside lots of flavours which is why I always cook my lentils in the slow cooker so they can absorb all the flavours over a longer period.

I always try to get at least one veggie or vegan meal in every week, and this one is a favourite for the slow cooker. Remember lentils and beans are a great source or protein and can also easily be frozen for leftovers. I served mine up on a jacket potato and added some cheese on top but could also be enjoyed with rice and don't forget sides such as guacamole, salsa and sour cream for a real treat!

If you like it more on the spicy side then add a couple more chills, this makes a mild chilli. Also you can mix up the beans you use.

Ingredients

Serves 6

• 3 cans of beans (I used 2x kidney beans and 1x haricot beans)

• 500g passata

• 1 and a half cups lentils

• 1 vegetable stock cube

• 1 large white onion, diced

• 3 chillies, diced

• 2 tbsp paprika

• 2 tsp cumin

• 4 cloves garlic, crushed

Directions

1. Add all ingredients to the slow cooker along with 2 and a half cups of water, mix.

2. Cook for 8 hours on low or 4 hours on high, season to taste.