Chillo con veggies

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.