Lentil Chili

2 x 400 g cans of Red Kidney Beans

1 large onion

2-4 courgetts 

2 red peppers ( I used green peppers!)

200 g lentils

2 x 400 g cans chopped tomatoes

1 veg stock cube or 2 litters of stock

 1 large red Scottch Bonnet Chili

2 large bay leaves

a sprig of fresh Thyme

Sweetcorn

Chop and sitr fry the onions

Wash the lentils, add boiling water and the cooked onions and cook on a high heat until softned

 Chop and stir fry the courgettes

 Grate the Scotch Bonnet and add to the lentils along with the bay leaves and thyme

 Stir fry the peppers 

Add the Red Kidney beans to the lentils

 add the chopped tomatoes, peppers and courgetts and simmer

 Serve with rice and sweetcorn (cold)