A vegetarian one-pot chilli with lentils, beans, grains and cocoa; hearty, high-fibre and endlessly versatile.
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| prepUse your largest pot. | |||||
| Olive oil, for frying | Cook onion, garlic & ginger, 10 min | Stir in spices, 1–2 min | Add tomatoes, lentils, grains, cocoa, beans & 1 litre stock; bring to boil | Simmer covered 30–35 min until lentils & grains tender; add more stock if needed | Season with salt, pepper & lemon or lime juice |
| 2 onions, peeled and finely chopped | |||||
| 4 garlic cloves, peeled and finely chopped | |||||
| A thumb-size piece of ginger, peeled and finely chopped, or 1 tsp ground ginger | |||||
| 1 tbsp chilli powder (or a pinch if cooking for kids) | |||||
| 2 tsp cumin (ground or bashed seeds) | |||||
| 1 tbsp smoked paprika | |||||
| 3 × 400 g tins of chopped tomatoes | |||||
| 300 g green or puy lentils (healthier if soaked overnight) | |||||
| 200 g bulgur wheat, pearl barley or rice (brown or red) | |||||
| 1 tbsp cocoa powder | |||||
| 400 g / 1 tin of small beans (haricot, black or black-eyed), or 300 g home-cooked | |||||
| 1–2 litres / 1–2 quarts vegetable stock | |||||
| Salt and black pepper | |||||
| Juice of ½ lemon or lime (optional) | |||||
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