Directions
- 1Cook the diced vegetables with a drizzle of oil in a pot over high heat until softened.
- 2Add all other ingredients and make sure to drain and wash the legumes.
- 3Mix well, close with a lid, and cook over low heat for an hour and a half, stirring occasionally with a spoon.
- 4Once ready, portion and store.
Ingredients
- 1 cipolla piccola
- 1 peperone
- 60 gr pomodorini
- 2 ml olio
- 450 gr lenticchie
- 200 gr fagioli neri
- 350 ml passata di pomodoro
- 300 ml acqua
- 1 gr dolcificante
- 4 gr spezie: chili, peperoncino, sale, pepe, aglio, erbe aromatiche
- 30 ml salsa BBQ 0 Kcal
Tips
- The chili can be stored in the fridge for 3-4 days, or in the freezer for up to 3 months in an airtight container.
- 1 of 6 (290gr) has 148 Kcal 26 C / 10 P / 1.1 F
- Use Prozis BBQ sauce with code ALANVALCA
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