The Ultimate Chilli

A chilli is my go to food for when I've got lots of people coming over. I make a big batch and serve it up with some rice, nachos, wraps and sides so people can have it whatever way they want. Every time I make this it comes out slightly different but always equally delicious. I've swapped out lentils for mushrooms, peppers for grated courgette, and used all sorts of spices so don't worry about making it exactly to the ingredients here, just have fun with it!
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Time to make

Time to make

45 mins - 1 hour
Most time in kitchen

Goes well with

Goes well with

Red wine, Guacamole, Houmous, Nachos



Fills 8(ish) wraps
or 4 bowls with rice

Glove 3

Washing up Scale

Pans, bowls, cutlery, chopping board


Olive Oil

1 Onion

1 Red Pepper

3 Cloves of Garlic

2 Finger Chillies

1 tsp Ground Cumin

1 tsp Ground Coriander

1/4 tsp Chilli powder

2 tsp Smoked Paprika



250g Red Lentils

1 Tin/Cartoon Kidney Beans

1 Tin Tomatoes (plum or chopped)

1 Heaped tsp Marmite

1 Square Dark Chocolate

1 tsp Brown Sugar


Want to change it up?

Other veg that works well:

> Courgette

> Mushrooms

> Carrots

> Aubergine

> Red Onion

Other beans that work well:

> Chickpeas

> Black beans

> Pinto beans

Mix up the spices by using:

> Cardamom

> Oregano

> Cayenne

> Chipotle Chilli


1. Heat up some oil in a deep pan. Slice the onion and red pepper and add these to the oil with a pinch of salt and grind of pepper.

2. Prepare your flavour mix. Chop up your garlic and chillies then put your spices into a small bowl (you can just wait until you’re ready to add them and put them straight into the pan).

3. Once the onion and pepper have softened you can add your flavour mix. Keep the heat fairly low and stir occasionally so it doesn’t burn.

4. Add your lentils, chopped tomatoes, chocolate, marmite, sugar, and water, mix it all together, cover with a lid and leave for 10-20 minutes or until the lentils have softened. You should check it several times to check it’s not sticking to the bottom, add more water if needed. 

5. Now it’s ready for the kidney beans. Add these, stir again, and leave for 5 more minutes. You can now either serve this or let it cool and store it for later, it should last up to 4/5 days in your fridge (it’s best on day 2).

6. Prepare your rice or wraps, get all your extras ready (cheese, houmous, guacamole, jalapeños, lettuce) and heat up the chilli once you’re ready to go.

Watch the video to see how I made it!