Lentil, vegetable and butter bean chilli – this easy vegan chilli with coriander rice, guacamole and roasted courgette is a delicious, healthy and filling meal. Post sponsored by HelloFresh.
I was excited when HelloFresh invited me to recreate one of their recipes. I chose their lentil, vegetable and butter bean chilli because it’s the kind of wholesome, flavour-packed dish I love—simple to make but satisfying and nutritious.
This vegan chilli is hearty thanks to red lentils and butter beans, and it’s served with fragrant coriander rice, a creamy guacamole and roasted courgette strips. Together they make an impressive meal that’s easier to prepare than it looks. The original recipe is listed as serving two, but it easily feeds three people unless appetites are particularly large.
What Is HelloFresh?
HelloFresh is a popular meal kit service that delivers recipe boxes with fresh, measured ingredients and clear instructions. You choose the recipes you want, specify servings and delivery time, and they send a box containing everything you need to cook the meals at home.
The step-by-step recipe cards make cooking straightforward, and because ingredients are portioned, there’s less food waste. It’s a great option for busy people who want home-cooked meals without the hassle of shopping and planning.
How To Make Lentil, Vegetable and Butter Bean Chilli
(For ingredients and full instructions see the recipe card below)
Preheat the oven. Finely chop a red onion and cut a red bell pepper into roughly 2cm chunks. Heat a tablespoon of olive oil in a non-stick frying pan over low heat and cook the onion for about five minutes until softened. Add the pepper and cook for a few more minutes.
Stir in ground cumin, ground coriander, smoked paprika, a pinch of chilli flakes (optional) and salt and pepper. Cook for another minute to release the spices’ aroma.
While the vegetables are cooking, bring 350ml water to a boil with 1/4 tsp salt. Add 1 cup basmati rice, stir, reduce heat to low, cover and simmer for 10 minutes. Switch off the heat and leave the pot covered to rest for another 10 minutes. Once the rice is done, fold in chopped fresh coriander.
Add 3 tbsp red split lentils to the pan with the onion and pepper, pour in a 400g tin of chopped tomatoes and 150ml water. Bring to a gentle simmer and cook uncovered for about 15 minutes, stirring frequently, until the lentils are tender and the sauce thickens. After the lentils have been simmering for around five minutes, add a drained 400g tin of butter beans.
For the roasted courgette, halve a medium courgette lengthways, cut each half into four lengths and then into sticks about 6cm long. Toss the courgette pieces with 1/2 tbsp olive oil, salt and pepper, then roast at 180°C / 350°F (gas mark 4) for roughly 15 minutes until tender and lightly browned.
Make the guacamole by scooping a ripe avocado into a bowl, adding the juice of half a lime and seasoning with salt and pepper. Roughly mash with a fork so it remains slightly chunky.
Taste the chilli and adjust seasoning with salt and pepper as needed. Serve the chilli alongside coriander rice, roasted courgette and a dollop of guacamole for a balanced, colourful plate.
More Hearty Vegan Meals:
- Vegan sausage casserole with lentils and farro
- Chickpea, sweet potato and spinach curry
- Vegetable and pearl barley stew with herby dumplings
- Red lentil dhal with roasted cauliflower and butternut squash
- Sweet potato black bean chilli
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Lentil, Vegetable and Butter Bean Chilli
Ingredients
Chilli:
- 1 red onion
- 1 red bell pepper
- 1 Tbsp olive oil
- ½ Tbsp ground cumin
- ½ Tbsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp chilli flakes
- 3 Tbsp red split lentils
- 1 400 g tin chopped tomatoes
- 150 ml (⅔ cup) water
- 1 400 g tin butter beans drained
- salt and pepper
Rice:
- 1 cup basmati rice
- ¼ tsp salt
- 350 ml (1 ½ cups) water
- 3 Tbsp chopped fresh coriander (cilantro)
Roasted Courgette:
- 1 medium courgette (zucchini)
- ½ Tbsp olive oil
- salt and pepper
Guacamole:
- 1 large ripe avocado
- juice of ½ lime
- salt and pepper
Instructions
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Preheat the oven to 180C/350F/gas mark 4. Peel and finely chop the onion. Remove the core from the pepper and chop into approx 2cm squares.
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Heat the tablespoon of olive oil in a non-stick frying pan on low heat and cook the onion for 5 minutes until softened. Add the chopped pepper, turn the heat to medium and cook for 3 minutes.
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Add the cumin, ground coriander, smoked paprika, chilli flakes and a pinch of salt and pepper. Stir together and cook for another minute.
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Meanwhile, bring the 350ml water to a boil in a pot with ¼ tsp salt. Once boiling, add the rice, stir, reduce heat to low, cover and simmer for 10 minutes. After 10 minutes, switch off the heat and leave to rest for 10 minutes without lifting the lid.
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Add the lentils to the onion mixture along with the chopped tomatoes and 150ml water. Simmer uncovered for 15 minutes until the lentils are soft and the sauce has thickened, stirring often. After 5 minutes of simmering, drain and rinse the butter beans and add them to the pan.
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While the chilli and rice cook, cut the courgette into sticks, toss with ½ tbsp olive oil, ¼ tsp salt and pepper, and roast for 15 minutes.
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For the guacamole, scoop the avocado into a bowl with lime juice, salt and pepper and roughly mash with a fork.
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Stir chopped coriander into the cooked rice. Taste the chilli and adjust seasoning if needed. Serve the chilli with the coriander rice, roasted courgette and a spoonful of guacamole.
This post is sponsored by HelloFresh, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.
