5 from 1 vote
Slow-Cooked Borlotti Bean Chilli
Slow-Cooked Borlotti Bean Chilli
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Course: Main
Cuisine: Mexican
Servings: 6 portions
Author: Kate Ford | The Veg Space
  • 2 tbsp rapeseed or olive oil
  • 1 red onion, peeled and finely chopped
  • 1 leek, finely chopped
  • 1 red pepper, de-seeded and finely chopped
  • small bunch fresh coriander - stalks finely chopped and leaves separated and roughly chopped
  • 2 garlic cloves, peeled and crushed
  • 1 red chilli, finely chopped (remove the seeds for a milder flavour!)
  • 2 tsp of each of the following spices: ground cumin, chilli powder, smoked paprika, dried oregano, (don't worry if you're missing one or two, this will still taste great!)
  • 400 g tin chopped tomatoes
  • 400 g tin borlotti beans, drained and rinsed
  • 200 g puy lentils, rinsed
  • 1 vegetable stock cube
  • 1 tbsp marmite
  1. In a large saucepan or casserole dish, heat the oil and add the onion, leek, pepper, coriander stalks, garlic, chilli and spices. Fry gently for 4-5 minutes, adding a little water if the mixture becomes too dry.
  2. Add the tomatoes, then refill the empty tin with water, tip this into the pan, re-fill it again to half-way and add this too. Tip in the borlotti beans, lentils, stock cube and marmite, then bring to the boil.
  3. Turn down to a low heat, cover and cook for 1.5 - 2 hours until the lentils are tender and sauce has thickened. You may need to remove the lid for 10-15 minutes if there is too much liquid, or else add a little water if it is too thick/dry. Taste and season with salt and black pepper.
  4. Stir through the coriander leaves just before serving - perhaps with rice, tortilla wraps, guacamole or fresh avocado, a squeeze of lime juice, finely chopped spring onions, or a dollop of soya or coconut yoghurt.