Mains

Lentil, Vegetable and Butter Bean Chilli (Vegan)

May 8, 2019 by hannahhossack Leave a Comment

Lentil, vegetable and butter bean chilli – this easy vegan chilli with coriander rice, guacamole and roasted courgette is a delicious, healthy and filling meal. Post sponsored by HelloFresh.

When HelloFresh asked me to recreate one of their recipes for the blog I was instantly drawn to this lentil, vegetable and butter bean chilli. Although all of their recipes look delicious, this was just the kind of healthy, hearty food that I was in the mood for.

The chilli is very simple to throw together, but is full of flavour and very filling due to the lentils and butter beans. It is served with tasty coriander rice, creamy, zingy guacamole and strips of roasted courgette.

All together it is an impressive meal that is deceptively simple to make. The recipe said that it serves two, but it will actually easily feed three people unless you are truly ravenous.

What Is HelloFresh?:

If you haven’t yet heard of HelloFresh then where have you been?! They are a very popular meal kit service who provide recipe boxes and detailed instructions so that you can try out new and exciting meals every week.

You get to pick the recipes that take your fancy (there are plenty of veggie options) and just let them know how many servings you need and what time you would like your box delivered.

You are then sent a box full of fresh, quality ingredients which are already measured out for you, ready to cook your meals.

The detailed instruction cards walk you through the process, making cooking a breeze; and because you receive just the right amount of each ingredient there is no food waste! It is a perfect service for busy people who like fresh, home cooked food but are short on time.

How To Make Lentil, Vegetable and Butter Bean Chilli:

(For ingredients and full instructions see the recipe card below)

Start by heating up the oven, finely chopping up a red onion and slicing a red bell pepper into approx 2cm chunks.

Fry the chopped onion in some olive oil in a non-stick pan for about five minutes, until it has softened, then add the red pepper and cook for a couple more minutes.

Add cumin, ground coriander, smoked paprika, a pinch of chilli flakes (you can omit the chilli if you don’t like spice!) and some salt and pepper and cook for another minute or so.

Meanwhile, boil 350ml water in a pot with some salt. Once it is boiling, add your rice to the pot, give it a stir and turn the heat to low. Cover the pot with a lid and leave on a low heat for ten minutes. After ten minutes have passed, turn off the heat and leave it to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!

Once the rice is cooked, stir in some chopped fresh coriander.

Add some red lentils to the pan of onions and peppers, along with a tin of chopped tomatoes and a splash of water. Bring it up to a simmer and cook for about fifteen minutes, stirring often, until the lentils are soft and the sauce has thickened.

After the lentils have been cooking for five minutes or so, add in a tin of rinsed and drained butter beans.

While the chilli and rice are cooking, cut a courgette in half lengthways, chop each half into four lengths and then into 6cm sticks. Toss the courgettes in some olive oil, salt and pepper. Roast in the oven for 15 mins.

Make the guacamole by scooping the flesh of an avocado into a bowl with some lime juice, salt and pepper. Mash it roughly with a fork.

Check the seasoning of the chilli and add more salt and pepper as required then serve with the rice, courgette and guacamole.

More Hearty Vegan Meals:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

A pan of vegan vegetable, lentil and butter bean chilli with a bowl of coriander rice, roasted courgettes and guacamole on a grey background.

Lentil, Vegetable and Butter Bean Chilli

Lentil, vegetable and butter bean chilli - this easy vegan chilli with coriander rice, guacamole and roasted courgette is a delicious, healthy and filling meal. Serves three; or two very generously.

Course Main Course

Cuisine Mexican, vegan

Keyword chilli

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 3 people

Calories 614 kcal

Author Domestic Gothess

Ingredients

Chilli:

1 red onion
1 red bell pepper
1 Tbsp olive oil
1/2 Tbsp ground cumin
1/2 Tbsp ground coriander
1 tsp smoked paprika
1/4 tsp chilli flakes
3 Tsp red split lentils
1 400 g tin chopped tomatoes
150 ml (2/3 cup) water
1 400 g tin butter beans drained
salt and pepper

Rice:

1 cup basmati rice
1/4 tsp salt
350 ml (1 1/2 cups) water
3 Tbsp chopped fresh coriander (cilantro)

Roasted Courgette:

1 medium courgette (zucchini)
1/2 Tbsp olive oil
salt and pepper

Guacamole:

1 large ripe avocado
juice of 1/2 lime
salt and pepper

Instructions

Pre-heat the oven to 180C/350F/gas mark 4. Peel and finely chop the onion. Remove the core from the pepper and chop into approx 2cm squares.
Heat the Tbsp of olive oil in a non-stick frying pan on low heat and cook the onion for 5 mins until it softens. Add the chopped pepper to the pan with the onion, turn the heat to medium and cook for 3 mins.
Add the cumin, ground coriander, smoked paprika, chilli flakes and a pinch of salt and pepper. Stir together and cook for another minute.
Meanwhile, bring the 350ml water to a boil in a pot with the ¼ tsp of salt. Once boiling, add your rice to the pot, give it a stir and turn the heat to low. Cover the pot with a lid and leave on a low heat for 10 mins. After 10 mins switch off the heat and leave to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!
Add the lentils to the onion mixture along with the chopped tomatoes and 150ml of water. Stir together and let the mixture bubble away on low heat uncovered for 15 mins until the lentils are soft and the sauce has thickened. Stir often to prevent the lentils from sticking. After the lentils have been cooking for 5 mins, drain and rinse the butter beans and add them to the pan..
While the chilli and rice are cooking cut the courgette in half lengthways, chop each half into four lengths and then into 6cm sticks. Toss the courgettes in the 1/2 tbsp of olive oil, 1/4 tsp salt and some pepper. Roast in the oven for 15 mins.
To make the guacamole, scoop the avocado flesh into a bowl along with the lime juice and some salt and pepper and roughly mash with a fork.
Once the rice is cooked, stir in the chopped coriander. Check the seasoning of the chilli and add more salt and pepper as needed. Serve the chilli with the rice, roasted courgette and a dollop of guacamole.

This post is sponsored by HelloFresh, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

Vegan Sausage Casserole With Lentils And Farro

April 24, 2019 by hannahhossack Leave a Comment

Vegan sausage casserole with lentils and farro – this hearty vegan stew is easy to make, healthy, very filling and incredibly satisfying.

This vegan sausage casserole with lentils and farro is a regular on my meal rotation; particularly during the colder months. I love it because it is so easy to make but it is also packed full of flavour and is very filling, as well as being a very healthy meal.

I use carrots, butternut squash and potatoes as the vegetable base, but you can vary them as you like. Sweet potatoes, parsnips and swede would all work well instead.

I use tinned lentils for ease, but the kind that come pre-cooked in a sachet work too. I like to add some farro (also known as emmer wheat) to the stew too; I like it because it only takes 15 minutes to cook but it can be difficult to find. (I get mine from larger Tesco’s).

If you can’t find farro then you can use pearl barley instead, but bear in mind that it takes quite a long time to cook so add it to the stew before the vegetables and cook for half an hour before adding in the veg and then cook for another half hour.

For the sausages I use Linda McCartney ones but feel free to use any variety you prefer. I cook them separately (under the grill or according to the instructions on the packet), then stir them through the stew once everything has finished cooking. I think that cooking them separately results in the best flavour and texture.

I like to serve this vegan sausage casserole with some crusty buttered bread to mop up the juices. It is a real crowd-pleaser of a meal; even my husband who doesn’t generally like veggie sausages absolutely loves this stew!

Any leftovers will keep well in the fridge for a couple of days and are great re-heated for easy lunches. This vegan sausage casserole will thicken as it sits but it is still delicious; or you can add in a splash of vegetable stock when you re-heat it to thin it out a little.