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Food for Life shares bean & lentil chilli recipe for caterers

12th Jan 2024 - 04:00
Food for Life has shared their bean & lentil chilli, which serves six people, for individuals and public sector caterers to try out.

Ingredients (allergens in bold):

  • 150g haricot beans, soaked in boiling water for one hour, drained
  • 150g whole green or brown lentils, soaked for 30 minutes, drained
  • Two tbsp olive oil for cooking
  • One large onion, peeled and chopped
  • Two gloves of garlic, peeled and crushed
  • One fresh green or red chilli, de-seeded and finely chopped
  • Three carrots, scrubbed and finely diced
  • Two sticks of celery, washed and finely diced
  • 400g of canned tomatoes
  • One tbsp tomato puree
  • Half to one tbsp of chilli powder or hot smoked paprika
  • One tsp chilli powder or hot smoked paprika
  • One tsp ground cumin
  • One bay leaf
  • One vegetable stock cube, made up with 600ml boiling water
  • One red or green pepper, plus additional seasonal vegetables


  • Place the beans, in their soaking water, in a large pan and boil for 30 minutes. Drain and discard the water.
  • Heat the oil in a large pan and gently fry the onion, garlic, carrot, celery and chilli for five minutes. Don’t let it brown.
  • Add the canned tomatoes, tomato puree, the drained beans and lentils, spices, bay leaf and vegetable stock and bring to the boil. Reduce heat and simmer for 30 minutes.
  • Add the chipped peppers and seasonal vegetables and continue to simmer for another 30 minutes or until everything is tender.
  • Taste and season with salt and pepper.
Written by
Edward Waddell