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Keep your evening meals interesting with this hearty and wholesome plant-based chilli recipe.



  • 1 aubergine
  • 1 tbsp olive oil or rapeseed oil
  • 1 red onion, diced
  • 1 stick celery, finely diced
  • 1 carrot, finely diced
  • 2 cloves garlic, crushed
  • 70g puy lentils, rinsed
  • 30g red lentils, rinsed
  • 400g canned kidney, black, pinto, canellini or butter beans
  • 3 tbsp dark soy sauce
  • 400g canned chopped tomatoes
  • 1/4 tsp chilli powder
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp sweet smoked paprika
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 500ml vegetable stock
  • Juice of 1 lime



  1. If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened, although the grill won’t give you the same smoky flavour.
  2. Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
  3. Heat the oil in a heavy-based saucepan and add the onion, carrots and celery. Cook gently for 5 minutes until softened.
  4. Add the garlic and cook for a further minute.
  5. Add all the remaining ingredients apart from the lime juice.
  6. Bring to the boil, cover and then turn the heat to the lowest possible setting and cook for 1 1/2 hours until the lentils are cooked. Alternatively, transfer to a slow cooker and cook for 8 hours on low.
  7. Remove the lid and cook for a further 15 minutes until thickened, adding seasoning to taste.
  8. If using in stage 1, purée a portion. If using in stage 3, serve with some boiled wholegrain rice if desired, but this recipe already provides some carbohydrate in the beans and lentils.


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