← All recipes

🍽️ Spicy Chili with Lentils and Rice

541 kcal · 30 min · 4 servings

Ingredients

• 120 g brown lentil (flat lentil)
• 250 g broccoli florets
• 200 g parboiled rice
• salt
• 500 g kidney beans (can; drained weight)
• 1 red chili pepper
• 2 red bell peppers
• 1 handful parsley
• 1 onion
• 1 garlic clove
• 250 g cocktail tomatoes
• 3 tbsp olive oil
• 1 pinch sweet paprika powder
• 1 pinch curry powder
• 150 g strained tomatoes
• 125 ml vegetable broth
• pepper

Instructions

1. 1. Place the lentils in a bowl with cold water overnight and cover them.
2. 2. Drain the soaking water the next day.
3. 3. Put the lentils in a pot and cover them with fresh water.
4. 4. Cook the lentils according to package instructions until al dente, for about 40 minutes.
5. 5. Wash the broccoli florets under running water.
6. 6. Cook the rice in boiling salted water according to package instructions until al dente.
7. 7. Add the broccoli florets to the rice when there are about 5 minutes of cooking time left.
8. 8. Drain the beans in a sieve.
9. 9. Rinse the beans with cold water and let them drain.
10. 10. Wash the chili pepper and cut it in half lengthwise.
11. 11. Remove the seeds from the chili pepper.
12. 12. Dice the chili pepper very finely.
13. 13. Wash the bell pepper and cut it into cubes of about 2 cm size.
14. 14. Wash the parsley and shake it dry.
15. 15. Chop the parsley coarsely.
16. 16. Peel the onion and the garlic.
17. 17. Dice the onion and the garlic finely.
18. 18. Wash the cherry tomatoes.
19. 19. Heat the oil in a pot.
20. 20. Sauté the onions and garlic over medium heat for 2 to 3 minutes until translucent.
21. 21. Add half of the chili pepper, half of the bell pepper, and the curry powder.
22. 22. Sauté the spices for 1 minute.
23. 23. Stir in the remaining bell pepper and the beans.
24. 24. Pour in the pureed tomatoes and the vegetable broth.
25. 25. Let the mixture simmer over low heat for 2 minutes.
26. 26. Drain the cooked lentils in a sieve.
27. 27. Add the lentils, the cherry tomatoes, and half of the parsley to the chili.
28. 28. Season the chili with salt and pepper to taste.
29. 29. Drain the rice-broccoli mixture if necessary.
30. 30. Mix the rice-broccoli mixture loosely with the remaining chili pepper and the remaining parsley.
31. 31. Serve the chili and the rice-broccoli mixture on plates.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 541
• Protein: 28 g · Fett/Fat: 10 g · Carbs: 83 g