Meat

Beef and Lentil Chilli

cook 20 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 1 red pepper, cored, deseeded and diced
  • 1 teaspoon chilli powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 250 g (8 oz) minced beef
  • 400 g (13 oz) can green lentils, rinsed and drained
  • 200 ml (7 fl oz) water
  • 400 g (13 oz) can tomatoes
  • 1/2 teaspoon sugar
  • 2 tablespoons tomato purée
  • 400 g (13 oz) can kidney beans, rinsed and drained
  • cooked long grain rice, to serve
Directions
  • Heat the oil in a saucepan, add the onion and cook for 1 minute. Add the garlic and red pepper and cook for 1 minute, then stir in the spices. Add the beef and cook, stirring occasionally, for a further 4 minutes until browned.
  • Stir in the lentils, measurement water, tomatoes, sugar and tomato purée into the mixture. Bring to a simmer and cook for 10–12 minutes, breaking the tomatoes up with a wooden spoon. Stir in the kidney beans and cook for 2 minutes until heated through.
  • Serve the chilli with cooked rice.
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