Vegetarian Chilli with Tomato Salsa

Vegetarian Chilli with sour cream and tomato salsa served on rice
Vegetarian Chilli with tomato salsa.

Serves 3-4


For the chilli:

1 onion, chopped

1 capsicum, seeded and chopped

2 courgettes, sliced

150-200 grams green beans, sliced

2 cloves of garlic, finely chopped

2 fresh birds eye chillies, finely chopped, or chilli flakes (adjust to taste)

1 Tbsp oil

1 tsp ground cumin

1 tsp ground coriander

425gram tinned lentils, drained

425gram tinned red kidney beans, drained

425gram tinned tomatoes

Salt and freshly ground black pepper

Fresh coriander, roughly chopped

Sour cream


For the salsa:

1 red onion, diced

250 grams (about 2 large) tomatoes, diced

bunch of fresh coriander, chopped

Juice of 1 lime

2-3 fresh birds eye chillies

Salt to taste



For the chilli:

Heat the oil in a saucepan, fry the onion and garlic, capsicum and chillies, covered, for 10 minutes. Add in the courgettes and beans and cook for another 5 minutes until softened. Stir often.

Add in the ground coriander and cumin and cook for a couple of minutes until aromatic.

Add the lentils, vinegar, beans and tomatoes, and season with salt and pepper. Simmer gently for 10 minutes, and serve on rice with a dollop of sour cream and fresh coriander and the tomato salsa.

For the salsa:

Just combine all the ingredients together into a bowl, easy as that.