Chilli for the Vegetarian that requires IRON!


Ingredients (serves 4)

  • 80ml (1/3 cup) olive oil
  • 1 large onion, peeled, finely chopped
  • 1 small red chilli, seeded, chopped
  • 1/2 red capsicum, chopped
  • 1/4 tsp chilli flakes
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 2-3 garlic cloves, crushed
  • 420g can mixed beans, drained, rinsed
  • 420g can lentils, drained, rinsed
  • 425g can diced tomatoes
  • 1 tbs tomato paste
  • 1 cup chopped flat-leaf parsley


1. Place 2 tablespoons of oil in a large saucepan over medium heat. Add the onion, fresh chilli and capsicum and cook until softened. Add the chilli flakes, cinnamon, cumin and thyme and cook for a further minute.

2. Reduce heat to low and add the garlic, beans, lentils, tomatoes, tomato paste and remaining oil.

3. Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further 5 minutes or until thickened.

4. Stir through the parsley and serve with warm flour tortillas or steamed rice and sprinkled with grated cheese, if desired.

Roasted Carrot Soup with Thai Flavours
The Paleo Paradox


There are no comments yet. Be the first one to leave a comment!

Leave a comment