This easy, family-friendly chilli makes a perfect midweek meal and it’s brilliant for a batch-cooking session!


40 minutes

Serves 4

Without the yogurt this will be suitable for vegans


  • Low-calorie cooking spray
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 250g flat mushrooms, roughly chopped
  • 2 red peppers, deseeded and finely chopped
  • 1 tbsp ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp chilli powder
  • 2 tbsp tomato purée
  • 250g dried brown or green lentils
  • 400g can red kidney beans, drained and rinsed
  • 250g dried long-grain rice
  • Small pack fresh coriander, leaves roughly chopped, reserving some to serve
  • 4 tbsp fat-free natural yogurt, to serve (or dairy-free soya yogurt, plain and unsweetened, with added calcium if you need this to be suitable for vegans)


  1. Spray a large, deep, non-stick frying pan with low-calorie cooking spray and place it over a medium heat. Add the onion and fry for 5 minutes until slightly softened, stirring frequently. Add the garlic and mushrooms, and fry for 2 minutes, stirring frequently. Add the peppers, spices and tomato purée with a splash of water and fry for a further 2 minutes.
  2. Add the lentils with 500ml water. Bring to a simmer, then cook for 20-25 minutes until the lentils are tender, stirring occasionally and adding the kidney beans halfway through (add a little more boiling water if the chilli starts to get dry). When the chilli has been cooking for 10-15 minutes, cook the rice according to the pack instructions, then drain well.
  3. Stir the coriander through the chilli and season to taste. Divide the rice and chilli between 4 bowls and drizzle over a little yogurt. Scatter over the reserved coriander and top with freshly ground black pepper to serve.