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Chilli Sin Carne

5 from 2 votes
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6 adults & 4 toddlers

Ingredients

  • 2 Tbsp olive oil
  • 2 medium onions diced
  • 4 garlic cloves minced
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 Tbsp smoked paprika
  • 1 Tbsp dried oregano
  • 2 Tbsp tomato paste
  • 150g (3/4 cup) of dried red lentils
  • 150g (3/4 cup) of dried green lentils
  • 1 x 400g tin of kidney beans (drained & rinsed)
  • 1 x 400g tin of black beans (drained & rinsed)
  • 2 x 400g tins of diced tomatoes
  • 1.5 cups low salt vegetable stock (can substitute with water)

Optional once cooked and bubs/toddlers portions are out

  • 1 tsp sea salt
  • 1 tsp sugar
  • 1-2 tsp chilli flakes
  • Squeeze of lime juice over the dish (also a little is nice for young ones)

Instructions 

  • Add the olive oil to a large pot over medium-high heat and cook the onion & garlic for 3 minutes to soften.
  • Add the spices, cooking for a further minute.
  • Add the tomato paste and stir, then add all remaining ingredients, stir and cover to cook over low-medium heat for 35-40 minutes until the lentils are soft (stir occasionally)
  • Season to taste and add the optional add ins once the baby/toddler portions are removed (if you prefer).
  •  Serve with rice, or a jacket potato (or however you like) and a good squeeze of fresh lime on top.

Notes

Store in the fridge for 3 days or freezer for 3 months.