- 1 x medium red onion (diced)
- 1 x clove of garlic (chopped)
- 1/2 x medium red capsicum (diced)
- 1 x medium carrot (grated)
- 1 x cob corn (kernals removed)
- 1 x sml tin of tomato paste
- Mexican spices to taste (I use – 2 tsp paprika, 1 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder)
- 1 x tin diced/crushed tomato
- 2 x cups red lentils (rinsed well)
- 1 x tin beans – red kidney or black beans work best (drained and rinsed)
- 6 x cups of water
- Olive oil or extra water (for frying)
- Salt and pepper
- Fry onion in oil or water on a moderate heat, until beginning to become translucent
- Add garlic, fry for a further 30 seconds
- Add capsicum and carrot, fry until they begin to soften
- Add corn, stir
- Add tomato paste and spices, fry until fragrant or for approximately 30 seconds
- Add lentils, tinned tomato, water and beans
- Bring to a boil and then reduce to a simmer
- Let simmer for about 30 minutes or until lentils are cooked and the chilli thickens, stirring occassionally
- Season to taste
- Serve however you like — We love mexican bowls, nachos, tacos or burritos. I have even used this recipe for a pie filling!
Slow Cooker Version
- Fry onion, garlic and spices in oil or water until fragrant or for about 30 seconds to a minute. I just use the saute setting on my slow cooker for this step.
- Add all other ingredients to the slow cooker
- Cook on high for 4 hours or low for 6-8 hours. It’s done when it’s nice and thick
- Serve however you like — We love Mexican bowls, nachos, tacos or burritos. I have even used this recipe for a pie filling!
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