Heat oil in a large heavy based pan over medium heat, add onion and garlic, cook for 5 minutes stirring occasionally or until softened. Add the spices and herbs and cook, stirring for 1 minute.
Stir in the lentils, beans, tomatoes and stock and bring to the boil, reduce heat and simmer stirring often for 30 - 40 minutes or until mixture thickens, season with McCormick Sea Salt and Black Pepper to taste.
Serve with rice or over a jacket potato with coriander leaves, lime wedges and sour cream to the side.
This chilli con carne packs a punch in the heat stakes however could be considered mild by others. Take this opportunity to fine tune your preferred heat level and decrease or increase the KEEN’S Chilli Blend in the recipe or sprinkle a little extra on top.
Substitute beans and lentils to taste and availability, cannellini beans, borlotti beans, chick peas and green lentils will all work well in this dish.