Lentil and Bean Chilli

This is a slight variation on Nigella Lawson's vegetarian chilli.

  
Ingredients:

• Oil
• 1 medium onion, finely chopped
• 1 cloves garlic, minced
• 1 large red capsicum, deseeded and finely diced
• Fresh chilli or chilli flakes to taste (approx 1 tsp) (I used chillis from the garden ;-)...)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 cardamom pods, crushed, shells removed
• 150g red lentils
• 1 can chopped tomatoes
• 375ml water
• 1 can black beans
• 1 tablespoons tomato ketchup
• 2 tablespoons tomato puree
• 1 tablespoon unsweetened cocoa
• 1 teaspoon smoked paprika
• Fresh herbs (eg: oregano / parsley)

1. Add oil, onion, garlic and capsicum to a large pan and cook until soft. (10 minutes)
2. Add the chilli, coriander, cumin, cardamom – and stir.
3. Add the tomatoes, lentils, water, kidney beans, ketchup, tomato puree, cocoa and bring to the boil.
4. Simmer, covered, for 30-45 minutes or until lentils are cooked, stirring frequently. Rapidly boil if it’s too liquid.

I like to serve with brown rice and sour cream.