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Note: This chili will keep in the fridge for up to 5 days. Alternatively, you may store in an airtight container in the freezer for a longer time period.
- ½ cup organic red lentils, rinsed- 1 tbsp organic extra virgin olive oil- 1 large red onion, diced- 3 cloves garlic, crushed- 1 tsp organic ground cumin- 1 tsp organic oregano - 1 tsp organic chilli powder- 2 sticks celery, diced- 2 medium carrots, diced- 2 zucchinis, diced- 200g Portabello mushrooms (approx. 4-5)- 453g jar mild chunky Mexican salsa- 400g tin corn, drained, or 1½ cups frozen corn- 400g tin organic diced tomatoes- 400g tin organic black beans, drained- 400g tin cannellini beans or chickpeas, drained- Salt to taste- Handful baby spinach leaves- To serve: fresh coriander, ripe avocado, 2 limes- Optional: corn chips