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
- ½ 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.