July 17, 2013
Prep time: 15 minutes
Cooking time: 45 minutes
Chilli tends to be high in fat and low in vegetables, but this version is the complete opposite. By replacing the mince with puy lentils, the dish retains a meaty texture but has a much lower fat content. With temperatures starting to soar in the UK this summer, eating chilli is also a great way to stay cool. A spicy meal can enhance circulation and cause sweating, which helps to cool the body down.
Step 1 - Place a large pan over a medium heat. Add a dash of sunflower oil and 2 chopped onions and brown for 10 minutes, remembering to stir regularly to prevent burning.
Step 2 - Chop 3 mixed peppers, 1 large carrot, 1 courgette, 1 aubergine and 1 apple.
Step 3 - Add the chopped vegetables and apple to the pan and stir regularly for a further 10 minutes.
Step 4 - Mix together 2 teaspoons of oregano, 2 teaspoons of cumin, 1 teaspoon of paprika, 1 teaspoon of cayenne pepper and 1 teaspoon of salt in a small bowl.
Step 5 - Add the spice mixture, along with 800g of chopped tomatoes and 350ml boiling water, to the pan and return to a gentle boil.
Step 6 - Drain and rinse 400g of puy lentils, 400g of kidney beans and 400g of cannellini beans. Add these to the pan before reducing the heat and covering with a lid. Simmer gently for 25 minutes.
Step 7 - Check the seasoning and adjust if necessary.
We recommend using this low fat recipe in conjunction with one of our natural fat-burners, such as Raspberry Ketone 2:2:1.
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