Rich Spicy Lentil & Sweetcorn Chilli

Have I said it before ? I think so. I love chilli like the sunshine. Yup, I love the spices and textures, I love the bright vibrant colours, and I adore the taste. Here I use a combination of lentils and sweetcorn, both opposite in texture and colour, bringing visual joy to the table. This dish tastes great as a wrap filler or as a filling for a sweet jacket potato, and that is how I am serving ours, together with loads of stripped cut portobello steak mushrooms with garlic and teriyaki sauce, and some toasted tortillas for some crunch – now what could be better ? !


1 large red spanish onion, finely chopped

2 large cloves garlic, finely chopped

2 cups of pre-cooked lentils (I used canned for speed)

1 cup of sweetcorn

1 medium sized bell pepper, chopped into small squares

Himalayan salt to taste

olive oil for frying

2 Tbsp tomato puree/paste

½ tsp ground chilli powder

1 can of tomatoes, or 2 cups of canned tomatoes (use fresh by all means)

¾ tsp smoked paprika

1/8 tsp turmeric

a dash of agave nectar


  1. Fry your onion in a little olive oil, then when it turns transparent, add the garlic. Stir for a minute and lower the heat so it won’t burn.
  2. Now add the red pepper, and continue stirring for a further 2-3 minutes, then stir in the tomato puree/paste and the spices, adding a little more oil if dry.
  3. Add the remaining ingredients and cover. Simmer gently for 30 minutes until you are left with a thick rich sauce.
  4. Serve on a bed of rice, or any other way you wish. Enjoy !



All recipes and content © Miriam Sorrell 2010


8 Responses to “Rich Spicy Lentil & Sweetcorn Chilli”

  1. Connie Fletcher Says:

    I love chili as well….all kinds….I will be making this!!! Oh, yes….winter here in the Northeast doesn’t seem to want to leave…the Northeast of the US, that is.
    Thanks for all you do!!!

  2. Miriam Says:

    Connie thank you dear for dropping by here, and I look forward to your feedback as and when you’ve made and served this ! Cheers, until then. 🙂

  3. Vanessa Says:

    Thank you for sharing this!

  4. Ana Says:

    Amazing!!! I had always made the chilli with red beans….so when I saw the recipe I was instantly intrigued… The result was much better than expected… I am definetly adding this recipe to my regulars… Thank you Miriam!!!!

  5. Miriam Says:

    So glad you enjoyed it Ana ! 🙂

  6. Miriam Says:

    You’re welcome dear Vanessa, it’s my pleasure ! 🙂

  7. Monica Gilbert Says:

    I’ve had this recipe saved for months and never got around to cooking it. Today was the day!! First batch almost cooked. I didn’t have any red peppers so I threw in a courgette and three mushrooms. Oh and I like it HOT so I pretty much used a heaped tsp of both smoked paprika and hot chilli powder. My mouth is still tingling. I’m serving it with large spirally noodly things. It’s DELISH!!!

  8. Miriam Says:

    Glad you made and enjoyed it Monica ! 🙂

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