Red Bean And Lentil Chilli

• 3 tablespoons olive oil
• 1 onion roughly chopped
• 2 garlic cloves crushed
• 1 teaspoon chilli powder
• 2 teaspoons cumin seeds
• 1 cinnamon stick
• 2 celery sticks sliced
• 3 carrots chopped
• 1 red pepper cored, deseeded and chopped
• 1 5/16 cups brown lentils cooked weight
• 1 cup red kidney beans cooked weight
• 2 1/8 cups passata
• 1 1/4 cups vegetable stock
• 1 3/4 ounces bulgar
• salt
• sour cream
• 2 tablespoons coriander leaves chopped
• grated cheese

1. Heat the oil in a large saucepan or flameproof casserole and gently fry the onion and garlic until soft but not coloured.
2. Add the chilli powder, cumin seeds and cinnamon to the pan and fry for 2 minutes. Add the celery, carrots and red pepper and cook slowly for 7-10 minutes.
3. Then add the lentils and beans and mix in well. Pour the passata and stock and bring the mixture to the boil. Season well, cover the pan and simmer for 40-50 minutes, stirring occasionally.
4. Add the bulgar and cook for a further 10 minutes, or until the bulgar is soft. Adjust the seasoning and serve hot topped with sour cream and a sprinkling of coriander and grated cheese.
5. To make in the slow cooker:n tin kidney beansn25 g dried lentilsn00 ml passatan50 ml stockn0g bulgarn hours on high

olive oil, onion, garlic, chilli powder, cumin seeds, cinnamon, celery, carrots, red pepper, brown lentils cooked weight, red kidney beans, passata, vegetable stock, bulgar, salt, sour cream, coriander, grated cheese

Taken from www.yummly.com/recipe/Red-Bean-and-Lentil-Chilli-1556626 (may not work)