This chili is so easy to make, it almost cooks itself and tastes even better the following day. It is a very pleasing alternative to the meat version and packed with goodness and flavour! The combination of barley, lentils and kidney beans is a real power-house of nutrition. It provides plenty of plant based protein, vitamins and minerals. Perfect for vegetarians, vegans as well as meat eaters who are looking for the occasional meat free day.
The first step of this recipe is rather simple – chop the onion
then the red pepper,
Chuck in the red pepper and fry for further 2-3 minutes before you add the spices – saute all together for another 30 seconds.
chopped tomatoes, vegetable stock and bring to a simmer before you transfer it (lid on) to your pre- heated oven (160 C/ 140 C fan) for one hour. Relax, sit back and let it cook itself.
Serve with rice, avocado, yoghurt or soured cream and fresh coriander.
- 1 onion, chopped
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1 red pepper, diced
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp chilli powder (less or more depending on how spicy you like it)
- 100g pearl barley
- 100g puy lentils
- 2 tins kidney beans
- 1 tin chopped tomatoes
- 250 ml vegetable stock
- Preheat the oven to 160 C, fan 140 C
- Heat the olive oil in a casserole dish
- Saute the onion for about 2 min until translucent, add the garlic and saute for another min.
- Next, add the diced red pepper and fry for about 2-3 minutes
- Add the spices and saute for 30 seconds.
- Stir in the pearl barley, lentils, chopped tomatoes and vegetable stock and bring to a simmer.
- Place a lid on to the casserole dish and transfer it to the pre-heated oven. Leave in the oven for 1 hour.
- Serve with rice, avocado, yoghurt or soured cream and some fresh coriander if you wish.