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Chillo con veggies

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Cesar Martinez Dominguez

Cesar Martinez Dominguez

Community member

Difficulty
Easy 👌
Preparation
80 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
½
onion
1 cloves
garlic
½
leek
½
chili
1 tbsp
olive oil
½ tbsp
ground cumin
½ tbsp
ground coriander
½ tbsp
smoked paprika powder
½ tsp
ground cinnamon
½ tbsp
oregano
½ tsp
nutmeg
½ tbsp
tomato purée (passata)
62½ g
green lentils
62½ g
red lentils
200 g
canned red beans
200 g
canned black beans
200 g
canned diced tomatoes
½ l
vegetable broth

Utensils

nonstick pan

  • Step 1/ 4

    • ½ onion
    • 1 cloves garlic
    • ½ leek
    • ½ chili
    • 1 tbsp olive oil
    • nonstick pan

    Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.

  • Step 2/ 4

    • ½ tbsp ground cumin
    • ½ tbsp ground coriander
    • ½ tbsp smoked paprika powder
    • ½ tsp ground cinnamon
    • ½ tbsp oregano
    • ½ tsp nutmeg
    • ½ tbsp tomato purée (passata)

    Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes. Stir in the tomato purée and cook for a further 2 minutes.

  • Step 3/ 4

    • 62½ g green lentils
    • 62½ g red lentils
    • 200 g canned red beans
    • 200 g canned black beans
    • 200 g canned diced tomatoes
    • ½ l vegetable broth

    Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock.

  • Step 4/ 4

    Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes. Serve with rice, lime and avocado, or the side of your choosing.

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