Vegan Spicy Twisted Chilli With Kidney Beans & Brown Lentils

by Zars Kitchen Admin
Vegan Spicy Twisted Chilli With Kidney Beans & Brown Lentils

It’s freezing here in London, and I am craving warming, cozy, comfort food… this is such a hearty meat-free, vegan option that packs in loads of veg and will even get carnivores licking their plates. Clean!

My twist here using lentils and the kidney beans from @oddpodsfoods for bulking up the chili worked so well—a super easy one to make, all in one pot and packed with layers of flavor.  

A perfect recipe for meal prep to be frozen into batches for when you need and a bonus is the leftovers taste even better the next day.  Enjoy this chili with rice, tortilla chips, even jacket potatoes, and load up on toppings… sour cream, grated cheese, avocados, jalapeños, more sweet corn, and lime… just soooo delicious!

Super essential ingredients but insanely flavor-packed… I started by sautéing red onions, celery, carrots, bay leaves, and garlic. Then I used a mixture of spices to give a savory and spicy note with sweet smoked paprika and ancho chili powder, cumin, cayenne pepper, and oregano.  It’s bulked up with the wonderfully convenient kidney beans and brown lentils from @oddpodsfoods, as well as chopped red peppers, courgettes, and sweet corn… it’s then left to simmer and bubble away for a good hour.  I am finishing off the chili with a splash of apple cider vinegar, some maple syrup, lime juice, and lots of fresh coriander.

Vegan Spicy Twisted Chilli With Kidney Beans & Brown Lentils

Vegan Spicy Twisted Chilli With Kidney Beans & Brown Lentils

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 tbsp Oil
  • 2 Bay leaves
  • 1 Red onion, chopped fine
  • 3 Celery stalks, diced small
  • 2 Carrots, diced small
  • 4 Garlic cloves, crushed
  • 1 tsp sweet smoked paprika
  • 1 tsp Ancho chili powder
  • 1 tsp Cumin
  • 0.5 tsp Cayenne pepper
  • 1 tsp dried oregano
  • 1 Red pepper, diced small
  • 2 Tins crushed tomatoes (I used San Marzano)
  • 2 tbsp concentrated Vegetable stock (mix with one tin ⬆️ hot water)
  • 400g Kidney beans, cooked @oddpodsfoods
  • 200g Brown lentils cooked @oddpodsfoods
  • 1 Courgette, diced small
  • 160g Sweet corn
  • 2 tsp Apple cider vinegar
  • 1 tbsp Maple syrup
  • 0.5 lime, juiced
  • 25g Coriander with stalks, chopped
  • Sea salt flakes and black pepper
  • ACCOMPANIMENTS: Avocados, Jalapeños, Tortilla chips, Sour cream (*vegan), Cheese (*vegan), Lime wedges, Sweet corn


  1. In a large heavy-based saucepan on medium heat, add the olive oil and then the bay leaves, onion, garlic, celery, and carrots, cook until the vegetables are tender and the onion is translucent
  2. Add the paprika, chili powder, cumin, cayenne pepper, and oregano, cook for about a minute
  3. Add in the red pepper, crushed tomatoes, vegetable stock, kidney beans, and brown lentils, stir well and allow to simmer on low heat for 45 minutes
  4. Add the courgette and simmer for a further 15 minutes
  5. Add the sweet corn, apple cider vinegar, maple syrup, lime juice, and fresh coriander, stir and heat well
  6. Season with sea salt and black pepper to taste
  7. Enjoy hot loaded with all the garnishes


* These tortilla chips were homemade simply by cutting flour tortillas into 8, laying them on a baking tray, brush with olive oil, and sprinkling sea salt.  I then baked them in a hot oven at 180C until starting to color and crisp up, then flipped them over to finish the other side.  They crisp up more as they cool down *

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