Chilli black beans and lentils

Ingredients

• 2 tablespoons Rapeseed Oil (for sautéing vegetables)
• 1 large Onion (finely diced)
• 2 sticks Celery Stalks (diced)
• 1 medium Carrot (peeled and diced)
• 2 cloves Garlic (minced (optional))
• 1 cup Roasted Red Peppers (diced; char‑grilled or jarred)
• 1 teaspoon Curry Powder (Irish‑sourced blend)
• 1 teaspoon Harissa Spice (organic, adds heat)
• 1 teaspoon Spicy Red Pepper Blend (Oko) (adds depth; optional)
• 2 teaspoons Double Concentrated Tomato Puree (adds richness)
• 1 can (400g) San Marzano Whole Tomatoes (crushed; high‑quality Italian tomatoes)
• 1 cup Vegetable Stock (low‑sodium; can use broth cubes dissolved in water)
• 1 cup Red Lentils (rinsed)
• 1 can (400g) Black Beans (drained and rinsed)
• 2 tablespoons Fresh Basil (chopped just before serving)
• to taste Sea Salt
• to taste Black Pepper
• 4 pieces Flatbread (grilled lightly in oil)
• 1 cup Wexford Yogurt (plain, full‑fat; can substitute Greek yogurt)
• 1 small Lime (cut into wedges for garnish)

Instructions

1. Heat Oil

   Place the skillet over medium heat and add the rapeseed oil. Let it warm for about 2 minutes until it shimmers.

   Time: PT2M

   Temperature: medium heat

2. Sauté Aromatics

   Add the finely diced onion, celery sticks, and carrot to the hot oil. Cook, stirring occasionally, for 4 minutes until the vegetables are softened and the onion is translucent.

   Time: PT4M

   Temperature: medium heat

3. Add Peppers and Spices

   Stir in the diced roasted red peppers, curry powder, harissa spice, Oko spicy red pepper blend, and the double‑concentrated tomato puree. Cook for 2 minutes to release the aromas.

   Time: PT2M

   Temperature: medium heat

4. Incorporate Tomatoes and Stock

   Pour in the crushed San Marzano tomatoes (including their juice) and the vegetable stock. Stir to combine.

   Time: PT2M

   Temperature: medium heat

5. Add Lentils

   Add the rinsed red lentils to the pot, give everything a good stir, and bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: medium heat

6. Simmer

   Reduce the heat, cover the skillet with a lid, and let the chili simmer for 20 minutes, stirring once halfway through. The lentils should be tender but not mushy.

   Time: PT20M

   Temperature: low simmer

7. Finish with Beans and Herbs

   Stir in the drained black beans, chopped fresh basil, and season with sea salt and black pepper to taste. Cook for another 2 minutes just to warm the beans.

   Time: PT2M

   Temperature: medium heat

8. Prepare Flatbread

   Heat a little oil in a griddle pan over medium‑high heat. Lightly brush each flatbread with oil and grill for 1 minute per side until warm and slightly crisp.

   Time: PT2M

   Temperature: medium‑high heat

9. Plate and Serve

   Ladle the chili into bowls, add a generous spoonful of Wexford yogurt on the side, drizzle a little lime juice, and serve with the warm flatbread.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

45g

Fat

8g

Fiber

12g

Ingredient Substitutions

• Instead of Rapeseed Oil: olive oil, vegetable oil
• Instead of Onion: shallot
• Instead of Celery Stalks: fennel stalks
• Instead of Carrot: parsnip
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Roasted Red Peppers: fresh red bell pepper, roasted
• Instead of Curry Powder: garam masala
• Instead of Harissa Spice: red pepper flakes
• Instead of Spicy Red Pepper Blend (Oko): paprika
• Instead of Double Concentrated Tomato Puree: tomato paste (1 tsp)
• Instead of San Marzano Whole Tomatoes: crushed tomatoes
• Instead of Vegetable Stock: water with bouillon
• Instead of Red Lentils: green lentils (longer cooking)
• Instead of Black Beans: kidney beans
• Instead of Fresh Basil: coriander, parsley
• Instead of Sea Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Flatbread: tortillas, naan
• Instead of Wexford Yogurt: Greek yogurt, plant‑based yogurt
• Instead of Lime: lemon

Equipment Needed

• Skillet (small)
• Wooden Spoon (heat‑proof)
• Chopping Board
• Chef's Knife
• Can Opener
• Measuring Spoons
• Ladle or Large Spoon
• Griddle Pan (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Sauté the onion, celery, and carrot until softened – this builds the flavor base.
• Simmer the lentils with enough liquid; under‑cooking or too‑dry results in a gritty texture.
• Add fresh basil at the very end to keep its aroma bright.
• Stir in the canned black beans only at the end to prevent them from breaking down.

Chef Tips from the Video

• Use high‑quality San Marzano tomatoes for the best sweet‑acid balance.
• Char‑grilled red peppers add a smoky depth that regular roasted peppers lack.
• Rinse canned beans before adding to remove excess sodium and improve texture.
• Add the fresh basil just before serving; over‑cooking will turn it dark and bitter.

Troubleshooting

Storage

Refrigerator: Store the chili in an airtight container for 4–5 days.

Freezer: Can be frozen for up to 2 months; thaw and reheat gently, adding extra liquid if needed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The chili improves in flavor after a few hours; make it a day ahead and refrigerate.
• Store the yogurt topping separately to keep it fresh and prevent it from becoming watery.
• Reheat gently on the stovetop, adding a splash of stock if the chili has thickened.

Frequently Asked Questions