I’ve created a series of ‘No Chop, One Pot’ dishes, which are designed to help you to make nutritious meals yourself even if you don’t know how to cook, or you don’t have time to cook! These recipes are all super easy and only take five minutes to prepare. You’ll need a slow cooker (a worthwhile investment if you don’t already have one), or you can use a large pan on the hob. The recipes are designed so that you throw all the ingredients in at once, then you can walk away and leave your meal to cook while you get on with your day.
This deliciously satisfying and warming chilli is the first recipe in the ‘No Chop, One Pot’ series. It’s packed with tasty nutritious ingredients, there’s nothing better on a rainy day than warming comfort food that’s so easily prepared and super healthy too!
Slow cook for 4 hours on the high setting,or time it perfectly for after work, cooking for 6-8 hours on a low setting! Alternatively you can cook the chilli on the hob for 40 minutes on a low heat (cook until the lentils have soaked up the liquid). The recipe will easily make three portions.
- One cup vegetable stock
- Half cup red lentils
- One tin chopped tomatoes
- One tin mixed beans
- Two cups frozen mixed vegetables (which are your favourites? I added sweetcorn, peas, carrot and broccoli).
- One teaspoon garam masala
- One teaspoon smoked paprika
- Chilli powder/flakes to taste
- Salt/garlic powder to taste
- Make up the stock by adding boiling water to a stock cube and stirring until it’s dissolved.
- Drain the tin of mixed beans.
- Add the lentils, beans, tomatoes and vegetables to the pan or slow cooker.
- Pour the stock over the other ingredients.
- Add the garam masala, paprika and chilli.
- Stir and then cover and leave to cook. The chilli will be ready in 4 hours on a high setting in the slow cooker, or 6-8 hours (longer is fine too!) on the lowest setting. If you’re cooking on the hob, 40 minutes on a low heat, stirring occasionally should give you the perfect chilli.
- Once the dish is ready add the garlic salt to taste. Serve with rice or a jacket potato and, most importantly, enjoy!