Chilli Con Carne with Rice and Avocado

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 5 mins
  • Total time: 1 hour
  • Skill Easy
  • Serves 2 people

Chilli Con Carne with Rice and Avocado

Utensils required

Recipe tags


  • 1 onion
  • 3 cloves of garlic
  • 200g carrots
  • 100g celery
  • 1 tbsp cumin powder
  • 4 tbsp olive oil
  • 250g Pardina lentils
  • 1 tbsp tomato paste
  • 1 tbsp smoked paprika powder (hot)
  • 2 bay leaves (small)
  • 2 cans of tomatoes (chunky, 400g each)
  • 1l vegetable broth
  • 5-10g chocolate (dark 70%)
  • salt
  • pepper
  • 1 can of kidney beans
  • 1 can of corn
  • 2 green peppers (diced)
  • 1 small avocado
  • 1 cup of sour cream

Cooking mode

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  • Step 1

    Finely dice onions and garlic. Peel carrots, clean celery and cut into small cubes.

  • Step 2

    Heat oil in a large pot. Saute onions and garlic in it over medium heat for 3 min. Add carrots
    and celery and sauté for 2 min. Add the lentils and sauté for 1 min. Add tomato paste,
    cumin, smoked paprika and bay leaf and saute briefly while stirring.

  • Step 3

    Pour in tomatoes and broth, bring to a boil, cover and cook over medium heat for 40-45 min.

  • Step 4

    Stir stew occasionally and add a little broth towards the end of cooking time if it is too thick.

  • Step 5

    Add green bell pepper cubes.

  • Step 6

    Chop chocolate and melt in lentil chili. Season the lentil chili with salt and pepper. Add the
    drained, rinsed kidney beans and corn kernels and heat briefly