Red bean and lentil chili

Ingredients (4 persons)

  • 3 tbsp olive oil
  • 1 yellow onion, coarsely diced
  • 2 cloves of garlic, finely chopped
  • 2 tsp chilipowder
  • 4 tsp cumin seeds
  • 1 stick of cinnamon
  • 2 stalks of celery
  • 3 medium carrots, chopped
  • 1 red bell pepper, chopped
  • 250 gr cooked brown lentils
  • 250 gr cooked red kidney beans
  • 500 ml chopped tomatoes, from a can
  • 300 ml vegetable stock
  • 50 gr bulgur
  • salt
  • freshly ground black pepper
  • soy yoghurt
  • 2 limes, sliced
  • koriander leaves, chopped
  • tortilla chips
  • avocado, sliced


Heat the oil in a big cooking pan. Bake the onion and garlic until translucent.

Then add all the dry spices: chilipowder, cumin seeds, cinnamon. Make sure this does not smoke.

Then add the vegetables: celery, carrots, bell peppers. Softly warm everything up.

Then add the lentils, the beans, the chopped tomatoes and the vegetable stock. Bring this to a simmer. Add salt and pepper to taste. Then let simmer, stirring every couple of minutes, for about 40 to 50 minutes.

Then add the bulgur and heat for 10 minutes or until it is done.

Check the flavour once more, adjust if necessary.

Serve with yoghurt, coriander leaves, avocado, lime slices and tortilla chips.

Source: Sarah Brown – Atrium Vegetarisch Kookboek