Vegetarian Chilli

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    201
based on 23 ratings

This is a tasty chilli made with lentils, it's very easy to make and you can make it as mild or spicy as you like. We added some chipotle chilli paste, but don't worry if you do not have this, you can leave it out. Serve with rice or use as a veggie filling for burritos or a topping for a baked sweet potato.

recipe updated 27 Sep 2024

Ingredients

  • Onion icon
    Onion
    150 g
  • Red chili icon
    Red chili
    1
  • Red bell pepper icon
    Red bell pepper
    1
  • Green bell pepper icon
    Green bell pepper
    1
  • Celery stalk icon
    Celery stalk
    100 g
  • Chestnut mushrooms icon
    Chestnut mushrooms
    140 g
  • Tinned red kidney beans icon
    Tinned red kidney beans
    250 g
  • Tinned peeled plum tomatoes icon
    Tinned peeled plum tomatoes
    800 g
  • Tinned green lentils icon
    Tinned green lentils
    460 g
  • Dark chocolate icon
    Dark chocolate
    15 g
  • Coriander icon
    Coriander
    15 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Garlic clove icon
    Garlic clove
    1
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Tomato purée icon
    Tomato purée
    40 g
  • Chipotle paste icon
    Chipotle paste
    1 tablespoon
  • Ground coriander icon
    Ground coriander
    2 teaspoons
  • Ground cumin icon
    Ground cumin
    2 teaspoons
  • Dried oregano icon
    Dried oregano
    2 teaspoons
  • Chilli powder icon
    Chilli powder
    1 teaspoon
  • Smoked paprika icon
    Smoked paprika
    1 teaspoon
  • Vegetable stock icon
    Vegetable stock
    150 g
  • Ketchup icon
    Ketchup
    2 tablespoons
  • Yeast extract icon
    Yeast extract
    1 teaspoon
  • Lime juice icon
    Lime juice
    2 tablespoons

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl

Step preview

  1. Attach the Stir Tool and Stir Assist Clip
  2. Add olive oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted - 1 min, 120°C, Stir 1
  5. Then add vegetables to the Cooking Chef XL Bowl
  6. Add salt & pepper to the Cooking Chef XL Bowl
  7. Cook with splashguard fitted - 4 min, 120°C, Stir 1
  8. Then add tomato purée and chipotle paste to the Cooking Chef XL Bowl
  9. Add spices to the Cooking Chef XL Bowl
  10. Cook with splashguard fitted - 2 min, 120°C, Stir 1
  11. Then add tinned red kidney beans, tinned peeled plum tomatoes, tinned green lentils, vegetable stock, ketchup and yeast extract to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted - 5 min, 120°C, Stir 1
  13. Cook with splashguard fitted - 15 min, 98°C, Stir 1
  14. Then add dark chocolate, coriander and lime juice to the Cooking Chef XL Bowl
  15. Stir with splashguard fitted - 1 min, Speed Min
  16. Serve
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