Spiced black bean & charred corn chilli

Name: Spiced black bean & charred corn chilli
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 tbsp chipotle paste; 2 tbsp Ottolenghi Sweet & Smokey Seasoning; 300 g dried lentils; 400 g cans chopped tomatoes; 750 ml vegetable stock, hot; 2 sweetcorn; 100 g bulgur wheat; 420 g can black beans, drained

Adding lightly charred seasonal sweetcorn to this veggie chilli adds crunch and another layer of sweetness along with the spices and umami flavours from the beans and lentils. No need to serve with rice, just add flavourful toppings and some tortillas for crunch and scooping! For more easy vegetarian recipes, click here.

4.5 out of 5 stars(2) Rate this recipe

VegetarianHealthyLow fatLow in saturated fatHigh fibre3 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
1 onion, finely chopped
2 tbsp chipotle paste
2 tbsp Ottolenghi Sweet & Smokey Seasoning
300g dried lentils
2 x 400g cans chopped tomatoes
750ml vegetable stock, hot
2 sweetcorn
100g bulgur wheat
420g can black beans, drained

Heat the oil in a large saucepan, add the onion and cook for 5 minutes over a medium heat, until starting to soften.
Add the chipotle paste and spice mixture, stir for 2 minutes, then add the lentils, tomatoes and stock and stir again. Bring to a gentle boil, then simmer for 30 minutes, stirring occasionally, until the lentils are tender.
Heat a dry frying pan on medium-high, then cook the sweetcorn for 8-10 minutes, turning often, until tender, golden and lightly charred all over. Cut the kernels from the cob and set aside, discarding the cob.
Stir the bulgur wheat and beans into the lentil mixture and cook for 5 minutes, adding a little more water or stock if it looks dry. Add the sweetcorn, then serve. Lovely with grated Cheddar, soured cream, chopped coriander and tortilla chips, if you like.

Cook’s tip

Adjust the heat of the chilli depending on your preference. Add a little chopped fresh chilli, pickled jalapeños or dried chilli flakes to serve, if you want an extra kick. Just the two of you? Cool half of the lentil mix in a small baking dish, then cover and freeze for up to 1 month. Loosen it up with a splash of stock as it heats through to piping hot.

Typical values per serving when made using specific products in recipe