Vegetable & bean chilli

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• Issyyy

  02 November 2011

  Issyyy rated and commented on this recipe

  

  Cooked this for my family and it was simply delicious! It was filling, warm and so so tasty! It's such a feel-good meal because of all the veg in it, I served it with crispy potato slices and it was very yummy! Will def be cooking again, and is going to be a regular for university yet year!

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• kvhodgson

  09 November 2011

  kvhodgson rated and commented on this recipe

  

  Made this for my husband and young daughter for supper tonight - it went down really well with all 3 of us and it was a perfect warmer for a cold Autumn night! The fact that it is so good for you - 5 of your 5 a day, lots of vitamins, fibre and folic acid - is a real bonus, as it feels like you are doing something great for your body too. I will certainly be cooking this again. So easy and quick, delicious too! We loved the fiery kick of the chilli and ginger. Thank you Good Food.

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• F1madxxx

  10 November 2011

  F1madxxx rated and commented on this recipe

  

  one word 'YUMMY'

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• Squiffs

  15 November 2011

  Squiffs rated and commented on this recipe

  

  Made a massive batch and adjusted the ingredients slightly (added 2 potatoes, only used 1 pepper, added carrots, used green lentils, used a tin of mexican bean mix and a tin of black eyed beans) and it's delicious!

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• Frantic Flapjack

  29 November 2011

  Frantic Flapjack rated and commented on this recipe

  

  This was very healthy and fresh to eat. The recipe makes lots of chilli - far more than 4 portions. I have frozen some portions. Highly recommended and fast to prepare.

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• Beth

  02 December 2011

  Beth rated and commented on this recipe

  

  Really easy and tastes good. Used baby corn instead of sweet corn.

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• Mmmmmn

  22 January 2012

  Mmmmmn rated and commented on this recipe

  

  Was tasty dish. Only had one courgette so added some broccoli too and didn't have butter beans but a warming healthy meal

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• Jennie

  31 March 2012

  Jennie rated and commented on this recipe

  

  Only had a small tin of butterbeans so added extra small red pepper and a small red onion (as well as a large white one). Also used 3 cloves of garlic because I thought one was skimpy. Portions are very generous here - if you eat a quarter of the recipe as suggested you won't need anything else to go with it as it fills a large bowl (bigger than the ones in the picture). I thought that for under 400 calories this was tasty enough, though a bit bland under the heat of the chilli. Next time I will add more spices, perhaps some cumin and coriander, and saute the onions, ginger, chilli and garlic in the oil for a couple of minutes before adding the rest of the veg as this will intensify the flavour. Would definitely make again though, as it's probably one of the best ways to get all your portions of veg for the day in one meal. I'll report back when I make it again with the changes above.

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• Jennie

  31 March 2012

  Jennie commented on this recipe

  Edit to the above: I meant saute with the added cumin and coriander as well, not just the chilli.

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• Mia

  23 April 2012

  Mia rated and commented on this recipe

  

  Love this recipe! Delicious! I made these to go with ours: http://www.bbcgoodfood.com/recipes/2512/crunchy-new-potatoes

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• aliwinkthree

  10 June 2012

  aliwinkthree rated and commented on this recipe

  

  Great stuff, thank you! Black eyed beans worked well in there too. Please label this as vegan so it can be found in the search.

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• Foodie

  15 June 2012

  Foodie commented on this recipe

  I do not eat meat and have been cooking a variation of this dish for years. It is much tastier if you add the beans with the stock, they seem to soak us more of the flavours of the dish. Works well with any beans including chick peas.

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• Ruby

  20 July 2012

  Ruby rated and commented on this recipe

  

  This was really nice and quick and easy to make - I doubled the chilli powder as I like my chilli hot. I served it with potato wedges. This recipe serves more than 4 people - I reckon 6 at least. Will definitely make again and a godd recipe to freeze.

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• kittykat

  12 October 2012

  kittykat rated and commented on this recipe

  

  A bit bland to be honest. Would benefit some the addition of some cumin seeds, a teaspoon of dark brown sugar and finished with fresh coriander maybe. As it is, it's a bit boring.

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• oldtimer

  05 April 2013

  oldtimer rated and commented on this recipe

  

  As kittykat stated a bit bland needs either more chilli or cumin or maybe both. Added chopped fresh coriander made no difference will see if it improves with keeping as sometimes chilli recipes do.

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Ingredients

• 1 tbsp olive oil
• 1 clove garlic , finely chopped
• thumb-sized piece ginger , finely chopped
• 1 large onion , chopped
• 2 courgettes , diced
• 1 red pepper , deseeded and chopped
• 1 yellow pepper , deseeded and chopped
• 1 tbsp chilli powder
• 100g red lentils , washed and drained
• 1 tbsp tomato purée
• 2 x 400g cans chopped tomatoes
• 195g can sweetcorn , drained
• 420g can butter beans , drained
• 400g can kidney beans in water, drained

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 - 35 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 1 tbsp olive oil
• 1 clove garlic , finely chopped
• thumb-sized piece ginger , finely chopped
• 1 large onion , chopped
• 2 courgettes , diced
• 1 red pepper , deseeded and chopped
• 1 yellow pepper , deseeded and chopped
• 1 tbsp chilli powder
• 100g red lentils , washed and drained
• 1 tbsp tomato purée
• 2 x 400g cans chopped tomatoes
• 195g can sweetcorn , drained
• 420g can butter beans , drained
• 400g can kidney beans in water, drained

PER SERVING

361 kcalories, protein 21g, carbohydrate 61g, fat 6 g, saturated fat 1g, fibre 13g, sugar 21g, salt 1.34 g

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