Heat the Lucy Bee Coconut Oil in a large frying pan on a medium-high heat and once melted add the onion and celery and cook until soft.
Add the red pepper, oregano and seasoning. Reduce the heat to medium and cook to soften the peppers, before adding the garlic and cook for 1-2 minutes.
Stir the spices into the mixture - if uncertain of the spice levels, start off with ¼ tbsp. and gradually increase the quantity according to taste.
Add the dried lentils and fry for 2 minutes before adding a quarter of the stock. Once this has been absorbed, stir the tomato puree into the mixture before adding the remaining stock. Cover and cook on a gentle simmer for 20 minutes, making sure you give the mixture a stir occasionally.
Now start cooking the rice.
FOR THE RICE:
Add the rice to a pan along with the water and Lucy Bee Creamed Coconut and bring to the boil before turning it down to a gentle simmer. Cover and cook as per the packet instructions, until all the water has been absorbed and the rice is cooked.
RETURNING TO THE CHILLI:
Add the chopped tomatoes and black beans/kidney beans. Season to taste and cook covered for a further 20 minutes on a low heat to help the sauce to reduce. If needed, cook for a little longer or add more water to achieve the desired consistency, then remove from the heat.
Season to taste and fold the Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate into the chilli sauce.
Serve with the rice and if using, drizzle some melted Lucy Bee Creamed Coconut over.
You can add chilli flakes and parsley to serve, or try serving on baked sweet potato with some fresh guacamole, or in a wrap as a burrito.
Tip: The chilli freezes well – make fresh rice to serve.