Speedy Lentil and Bean Chilli with Nachos
Winner of this year's Soil Association BOOM (Best of Organic Market) Awards Food Blogger, Rebel Recipes' Niki Webster shares her Speedy Lentil and Bean Chilli with Nachos
Serves: 4 Prep time: 10 minutes Cook time: 15 minutes
1 onion chopped
2 tbsp olive oil
4 cloves garlic sliced
1 tsp cumin seeds
2 tsp smoked paprika
1/2 tsp cinnamon
1 tsp smoked garlic powder (optional)
1/2 tsp cayenne pepper
2 tsp harrisa paste
1 can of organic black beans drained.
1 can organic green lentils
1 bottle of organic pasata
1 courgette chopped
2 organic peppers chopped
1/2 tsp sea salt
1 tsp maple syrup
Juice 1/2 lime
2 gluten free wraps -corn, bfree quinoa and chia wrap
Olive oil spray
Sprinkle smoked paprika
Add the oil to your saucepan on a medium heat then add in the onion. Fry for 8-10 minutes until soft. Add in the garlic and spices and cook for a further few minutes then add in the veg to your pan and fry for 2-3 minutes.
Next add the harissa paste and stir to combine. Then add in the beans, lentils and pasata and simmer for 10 minutes.
Season with salt and pepper, then add the maple syrup and lime.
Stir in coriander to serve.
To make the nachos;
Preheat your oven to a medium heat (gas Mark 5 for me)
Cut the wraps into triangles – 8 per wrap then place on a baking tray.
Spray with olive oil spray and sprinkle with smoked paprika.
Bake for 10 minutes until crisp.
The awards recognise amazing organic products, retailers, restaurants and bloggers who promote organic food and living. Judged by an independent panel of well-known experts, including chefs, restauranteurs, food writers and specialists, celebrity foodies and consumer judges, the winners showcase the very best of the UK’s organic food and drink industry.