Chili-Style Lentil Squares
A fun way to share a chili meal with toddler.
Preparation
15 minutes
Cooking
45 minutes
Portions
8
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 1 can (540 ml) red kidney beans, drained and rinsed
- 1 can (540 ml) lentils, drained and rinsed
- 375 ml (1½ cups) grated cheddar cheese. Or any cheese of your choice
- 1 large or 2 small yellow onions, peeled and chopped
- 310 ml (1¼ cups) breadcrumbs
- 4 eggs
- 60 ml (¼ cup) ketchup
- 60 ml (¼ cup) chili powder
- 175 ml (¾ cup) frozen corn nibs
- Salt, pepper and Tabasco-style hot sauce, to taste
- 1 can (796 ml) crushed tomatoes
Preparation
- Place oven rack in the middle position and preheat the oven to 180 °C (350 °F). Oil a 9 x 13-inch baking dish.
- In a small bowl, roughly mash the red kidney beans with a fork.
- In a large bowl, combine all the ingredients, except for the crushed tomatoes.
- Pour the mixture into the oiled baking dish and press down firmly.
- Spread the crushed tomatoes over the top.
- Bake for 45 minutes, then cut into 8 pieces (2 x 4 inches).
Tip: Use the cooking time to prepare your side dishes.
