Chili White Bean with Lentil & Vegetable

This recipe is packed with a whole array of delicious ingredients and we hope you enjoy this taste sensation as much as we do!


  1. Pre-heat the oven to 180°C • Peel and finely chop the onion • Remove the core from the capsicum and chop into (roughly) 2cm squares • Heat 1 (T) of oil in a non-stick frying pan on low heat and cook the onion for 3 mins until it softens • Put the pepper chunks into the pan with the onion, turn the heat to medium and cook for 3 minutes • Next add the cumin, ground coriander, smoked paprika, a pinch of chili flakes and a pinch of salt and pepper • Stir together and cook for another minute.
  2. Meanwhile, boil 350ml water in a pot with ¼ of salt • Once boiling, add your rice to the pot and turn the heat to low • Cover the pot with a lid and leave on a low heat for 10 minutes • After 10 minutes remove from the heat and leave to rest for 10 minutes • Add the lentils to the onions as well as the chopped tomatoes and 150ml of water • Stir together and let the mixture bubble away on low heat uncovered for 15 minutes until it is a lovely thick consistency • After 5 minutes, drain and rinse the white beans and add them to the pan together with another pinch of salt and pepper if needed.
  3. While the chili and rice are cooking cut the zucchini in half lengthways, chop each half into four lengths and then into 6cm sticks • Toss the zucchini in 1 (T) of olive oil, ¼ (t) salt and some pepper • Roast in the oven for 15 minutes • Time for the guacamole! Slice lengthways into the avocado, once you reach the stone turn the avocado around to cut it in half • Twist each half and pull it apart then scoop out all of the insides into a bowl • Add the juice of ½ the lime and a pinch of salt and pepper • Mash it with a fork until you have a slightly lumpy guacamole.
  4. Once the rice is cooked, chop the coriander, add to the rice and stir • The zucchini should now be cooked and the chili thick and tomatoey • Serve the rice with your lentil chili, a dollop of guacamole and some zucchini. Done!

Tools you will need:

Kitchen Knife • Chopping Board Bowl • Pan • Pot • Baking Tray

Ready In

35 mins




Serves 2


  • 1

    Onion ( pc )

  • 0.5

    Cumin Powder ( T )

  • 1

    Paprika ( t )

  • 3

    Red Lentil ( T )

  • 10

    White Beans ( gr )

  • 1

    Zucchini ( pc )

  • 1

    Lime ( pc )

  • 1

    Red Capsicum ( pc )

  • 0.5

    Coriander Powder ( T )

  • 0.25

    Chili Flakes ( t )

  • 100

    Tomato Sauce ( gr )

  • 1

    Rice ( cup )

  • 1

    Avocado ( pc )

  • 3

    Coriander ( unit )

  • Olive Oil to taste

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 833kCal