This is another one of my quick and easy week night dinners which makes hubby Andy very happy. Happy because it’s super tasty, feels a bit naughty and so comforting (although it’s super healthy). Plus it has lots of protein from the lentils and beans, happy days! Once again I’m using tinned organic lentils and beans for super speed here but if you’d prefer you can use dried beans which have been soaked overnight or dried lentils – just cook for 20 minutes rather than 10.
I think the key to a good chilli isn’t just making the chilli it’s self really tasty it’s all the things that go with it which make the meal amazing ie avocado or guacamole, hummus, flatbreads, nachos, cashew cheese etc
It’s all about the layering of different textures and flavours and scooping everything up together in delicious mouthfuls.
Have you ever made nachos from wraps before? My lovely super foodie friend introduced this idea to me a while ago and they’re so easy to make and a real crowd pleaser. All you need to do is slice up some wraps of choice (I like using wheat and gluten free options like BFree wraps or corn wraps). Spray with some olive oil spray and a little smoked paprika and bake the in oven for 10 minutes. They turn out perfectly crisp and perfect for dipping a you’ve got to try it!
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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