Vegetarian Chilli Bake

Name: Vegetarian Chilli Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: 1/2 tbsp. olive oil; 1 small red onion, finely sliced; 1 red pepper, deseeded and finely sliced; 1 tsp. smoked paprika, sweet or hot; 1 garlic clove, crushed; 1/2 red chilli, deseeded and finely sliced; 400 g tin green lentils, drained and rinsed; 100 g kidney beans, from a tin (drained weight), rinsed; 400 g tin chopped tomatoes; 2 tbsp. onion gravy granules; 100 g soured cream; 50 g Cheddar, grated

Gravy granules may sound like an odd addition, but they give this chilli rich depth of flavour. Crumble in a vegetable stock cube, if you prefer.

By The GH Kitchen TeamPublished: 14 July 2022

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This vegetarian chilli for two is full of beans and pulses making it a deliciously healthy midweek option.

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Yields:

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Cal/Serv:

528

Ingredients

1/2 Tbsp. olive oil
1 small red onion, finely sliced
1 red pepper, deseeded and finely sliced
1 tsp. smoked paprika, sweet or hot
1 garlic clove, crushed
1/2 red chilli, deseeded and finely sliced
400 g tin green lentils, drained and rinsed
100 g kidney beans, from a tin (drained weight), rinsed
400 g tin chopped tomatoes
2 Tbsp. onion gravy granules
100 g soured cream
50 g Cheddar, grated

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat the oil in a small-medium casserole dish or ovenproof frying pan over medium hob heat and fry the onion and pepper for 10min, until softened. Add the paprika, garlic and chilli and cook for 1min, until fragrant.
2. Step 2Stir in the lentils, kidney beans, tomatoes, gravy granules, 50-100ml just-boiled water from a kettle and plenty of seasoning.
3. Step 3Transfer to the oven and cook for 20min, or until bubbling and thickened slightly. In a small bowl mix the soured cream and cheese. Carefully remove dish/pan from the oven and gently spread over the cheese mixture. Preheat grill to high.
4. Step 4Grill for 5min, or until the cheese is burnished. Serve.

GH Tip

Stir any leftover kidney beans through spaghetti Bolognese or use to amp-up baked beans on toast.

Per serving:

Calories: 528
Protein: 22g
Total fat: 25g
Saturates: 14g
Carbs: 47g
Total sugars: 17g
Fibre: 13g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time