Easy Chilli with Vegetables and Puy Lentils

We went camping last week and I wanted to take something that was easy to heat up that night.  So, the day before we went I made a huge pot of vegetarian chilli.  
I was surrounded with chilli so I froze some and have since discovered it freezes very well.
I wouldn't have posted this seeing as the picture is so bad, but it was so tasty I decided to anyway. 
Since the nights get dark so early here now, my picture doesn't do this dish justice as I had to use the flash.  
And before anyone suggests it, I will not get involved with a buying a day light bulb and all that malarkey just to take a good picture.  When food is ready I want to eat it - no messing about for me, I always too hungry! 

To serve 4 or 6 you will need:
250g pack of Ready to eat Puy lentils from Merchant Gourmet
2 tablespoons of vegetable oil
1 large onion - chopped
1 celery stick - chopped finely
2 nice fat cloves garlic - chopped finely
1 red chilli - seeds in and chopped finely
2 teaspoons of chilli powder
1 teaspoons cumin seeds - crushed
1 red and 1 green pepper - stalk and seeds removed and then chopped
2 carrots, peeled and sliced
2 x 400g cans chopped tomatoes - including the juice
1 good squirt say a tablespoon tomato purée (tomato paste in the USA)
300ml vegetable stock - made with a Knorr stock cube
a good handful of frozen peas - cooked
1 courgette, chopped
salt and freshly ground black pepper
1 x 400g can of mixed beans, or just kidney beans - drained

How to do it:
Bring a small pan of slightly salted water to the boil and throw in the sliced carrots.  Turn the heat to a simmer and after 5 minutes you can put the peas in.
Let them simmer for 5 more minutes - drain and set aside.
Heat the oil in a large saucepan and gently fry the onion, celery and garlic together with the chilli, the chilli powder and cumin, until the onions and celery are softening.
Add the peppers, cooked carrots and peas along with the tomatoes, purée and stock. Bring to the boil and simmer for about 30 minutes - giving it all a good stir now and then.
Now add the courgettes and the 'ready to eat' Puy lentils and stir.  Let it all simmer away nicely for 10 minutes more.  Have a taste and add salt and pepper as you fancy.
Add the can of mixed or kidney beans and simmer for 5 more minutes.
Serve piping hot with rice and top with grated cheese.

  

7 comments

  1. chilli becomes even tastier once it's been frozen I think. Yours looks lovely. Lucie x

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  2. Camping? Brrrrrrr.

    You mean you're not going to get tripods, 10 different lenses and a studio for your food photos? Phew glad to see I'm not the only one - what a load of faff ;)

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  3. I am loathe to purchase a lightbox but I would love a really good camkera:D Your chili looks so comforting, perfect for cooler weather camping.

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  4. Jan I just don't know how you do camping - I hate it!! I get claustrophobic in tents - I am a nightmare. This chilli looks so warmng

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  5. i alway find my chilli is better on day 2 as well.

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  6. Yum! And especially that last photo is SO gorgeous, colourful and signalling SUCH flavour!

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  7. Delicious, I am making again this week. We had it with rice for 1 meal and with the rest that I put in the freezer I spread onto a tortilla bread put another on top grated some cheese on grilled and served with a dollop of sour cream. Two dishes from 1 recipe

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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