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Speedy Lentil & Bean Chilli with Nachos

Super-fast, spicy and delicious! Save time by preparing your ingredients at home first and storing in an airtight container or bag in your cooler.


  • 1 onion - chopped
  • 2 tbsp olive oil
  • 4 cloves garlic - sliced
  • 1 tsp cumin seeds
  • 2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp smoked garlic powder (optional)
  • 1/2 tsp cayenne pepper
  • 2 tsp harissa paste
  • 1 can of organic black beans - drained
  • 1 can organic green lentils
  • 1 bottle of organic passata
  • 1 courgette - chopped
  • 2 organic peppers - chopped
  • 1/2 tsp sea salt
  • Black pepper
  • 1 tsp maple syrup
  • Juice 1/2 lime
  • Coriander
  • Avocado
  • Handful olives
  • Fresh chillies
  • Hummus
  • Cashew cheese
  • 2 gluten-free wraps - quinoa and chia wrap
  • Olive oil spray
  • Sprinkle smoked paprika


Add the oil to your saucepan then add in the onion. Fry for 8-10 minutes until soft. Add in the garlic and spices and cook for a further few minutes then add in the veg to your pan and fry for 2-3 minutes.

Next add the harissa paste and stir to combine. Then add in the beans, lentils and passata and simmer for 10 minutes.

Season with salt and pepper, then add the maple syrup and lime. Stir in coriander to serve.

To make the nachos;
Cut the wraps into triangles - 8 per wrap, then place on a baking tray.

Spray with olive oil spray and sprinkle with smoked paprika.

Bake for 10 minutes until crisp.

Recipe by Rebel Recipes