Sometimes it takes little to get inspired. For instance if you follow me on social media you’ll know i’m having an epic affair with all things Dhal at the moment. Pretty much every kind of dhal you can dream of, I have made BUT earlier today in the kitchen when I was about to go about my business and make yet another pot of Dhal I thought to myself Talitha, come on. Steady up, or this dhal affair is going to burn out quicker than Usain Bolt’s 100 metre sprint.
The great thing about this chilli itself is, it’s a one pot dish. Whack all the ingredients in and after about 20 minutes the red lentils are creamy and the beans add a fabulous texture. But why not just use beans, I hear you ask? Well partially it has to do with the fact that I have so many lentils in my pantry but also by using lentils instead of all beans it meant I was left with a creamy thick texture, similar to refried beans but didn’t have to put any elbow grease into mashing. the lentils did all the work. lazy-gal genius hack!
I like to get my rice and fresh corn cooking whilst the chilli is bubbling away this means everything is ready at about the same time. Once everything is cooking, prep your toppings and divide amongst bowls. This huge pot of chilli will serve 4 people easy and leave enough for some tomorrow’s lunch.
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Add all ingredients for the chilli into a large pot and set the stove to a medium heat and cover the pot with a lid. Once the chilli begins to bubble, reduce the heat down to low. Remove the lid and allow the chilli to continue to cook for about 20 - 25 minutes until the liquid has evaporated and you're left with a lovely and thick chilli. Stir occasionally to avoid the chilli burning on the bottom. If your chilli is getting stuck to the bottom - you can add a dash more liquid but you probably need to reduce the heat down. Whilst the chilli is cooking, get both your rice and corn cooking. This way, by the time the chilli is ready your corn and rice will be ready too.
While the chilli, corn cobs and rice are all cooking, divide the toppings amongst the bowls.
after 20-25 minutes, the chilli will be ready - taste test and season to taste with salt and pepper. Divide the chilli amongst 4 bowls and enjoy!
Ingredients
Directions
Add all ingredients for the chilli into a large pot and set the stove to a medium heat and cover the pot with a lid. Once the chilli begins to bubble, reduce the heat down to low. Remove the lid and allow the chilli to continue to cook for about 20 - 25 minutes until the liquid has evaporated and you're left with a lovely and thick chilli. Stir occasionally to avoid the chilli burning on the bottom. If your chilli is getting stuck to the bottom - you can add a dash more liquid but you probably need to reduce the heat down. Whilst the chilli is cooking, get both your rice and corn cooking. This way, by the time the chilli is ready your corn and rice will be ready too.
While the chilli, corn cobs and rice are all cooking, divide the toppings amongst the bowls.
after 20-25 minutes, the chilli will be ready - taste test and season to taste with salt and pepper. Divide the chilli amongst 4 bowls and enjoy!
