Lentil Chilli.

There will be no waste with this chilli! You can make it to use in burritos for dinner and create a Mexican buddha bowl for lunch the next day. You could also use this in tacos, enchiladas or on nachos. SO many options!

Here is my veggie loaded nachos. Just have a look in your fridge & use whatever you've got. Here I put a whole lot of corn chips on a baking tray with chopped tomatoes, red capsicum, onion, tinned corn...& thinly sliced Brussels sprouts! Sprinkle over grated cheese & put in the oven or under the grill to melt. Serve with warmed up leftover chili, avocado & fresh coriander (or parsley which is what I used to freshen up this dish as I didn't have coriander!)




- 1 chopped red onion

- 4-6 garlic cloves

- 1 grated carrot

- 1 grated zucchini

- 1 bunch of coriander, leaves & stalks separated, stalks finely chopped

- 1 cup split red lentils

- 2 tsp paprika

- 2 tsp cumin

- 2 tsp garlic powder

- 2 tsp coriander powder

- salt & pepper

- 700g jar passata

- 1-1/2 cups water


- Put everything except the kidney beans & coriander leaves in a large pot & bring to a slight boil then turn down the heat & simmer (you can saute the onion, garlic, carrot & zucchini first...but if you're short on time then don't even worry about it!)

- Stir occasionally until cooked (around 45 minutes)

- When it's almost done, mix through the drained & rinsed kidney beans & coriander leaves.

- Enjoy!