Pepper & Sweetcorn Chilli

I’ve noticed since I started collating all our recipes that we eat a lot of chilli in this house. Either that or its an easier name to give every mish mash dinner that we eat that has a bit of spice in! This is a good week day dish with plenty of colour to appeal to all palettes. If it makes it on the blog, its been passed by the official taste tester who is 7, so as he puts it “it won’t blow your head off”.


  • 1 red pepper (chopped)
  • 1 small handful of red lentils (rinsed and drained)
  • 400g tin tomatoes
  • 400g tinned sweetcorn
  • 1 teaspoon basil
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • Olive oil


Heat the oil in a large pan and add the red pepper and cook until softened. Add the remaining ingredients and stir thoroughly. You may need to add a splash of water to the pan during cooking if it starts to stick.

Cook for around 20 minutes or until the lentils have softened.

Great served with rice or as a fajita filling. You decide.

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