Black Bean Chili with Red Lentil & Wild Rice
- 1 cup wild rice
- 1 cup red lentils rinse well until water runs clear
- 1 brown onion skin removed, diced
- 2 cloves garlic
- 500 mls passata
- 1 tsp mustard seeds
- 1 tsp sweet smoked paprika
- 1 tsp garam masala
- 1 tin black beans rinsed and drained
- 1 tbsp tomato puree
- 1/2 cup water
Place the wild rice in a pan and cover with water. Bring to the boil and simmer for 10 mins.
After 10 mins, add the red lentils to the pan and increase the water so they are covered. Bring to the boil and simmer for a further 30 mins.
Add the onion and garlic to a frying pan and cook gently for 5 mins until they begin to soften.
Add the spices and stir.
Add the tomato puree.
Add the black beans.
Allow the mixture to heat and cook for 10 mins until they are heated through.
Add a little of the water if needed to prevent the mixture getting too thick or sticking to the pan.
Drain the rice and red lentils.
Add the rice, lentils and black beans to a plate and serve immediately.
Serve with a handful of fresh spinach leaves.