Vegetable & bean chilli

Vegetable & bean chilli

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 30 mins - 35 mins

Skill level

Easy

Servings

Serves 4

This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
361
protein
21g
carbs
61g
fat
6g
saturates
1g
fibre
13g
sugar
21g
salt
1.34g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
  2. Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
  3. Add the sweetcorn and beans, and cook for a further 10 mins.

Recipe from Good Food magazine, November 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
amp1043's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very good. I've tried various vegetable chilli recipies and this is the best. Made the recipe exactly as written (surprised I had all the ingredients!) apart from the chilli powder. Instead of 1 tablespoon of chilli powder I used 1 teaspoon each of chilli, paprika and cumin. Easily makes enough for 6 people.

gemlgodfrey's picture

I made this at the weekend and really enjoyed it. Have taken some of the leftovers with some pitta bread for lunch. I did make a few tweaks based on the previous comments. I cooked the garlic, ginger and onion with some cumin seeds for 5 mins before adding the courgette and peppers for a further 5 mins. I then added hot chilli pepper. I used veg stock rather than water, used chopped tomatoes with chilli, kidney beans in chilli sauce and added this including the chilli sauce with the butter beans at the same time as the lentils and just added sweet corn for the last 10 mins

frederico11's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic! I must admit I wasn't really looking forward to this as I recently discovered steak chilli (http://www.bbcgoodfood.com/recipes/1853639/mexican-beef-chilli). However, it was delicious. I altered the recipe slightly, adding cayenne pepper, hot smoked paprika, ground cumin, crushed chillis, garlic paste (as well as fresh), and some balsamic vinegar (right at the end). Just served with a sprinkling of parmesan and wholemeal pitta breads, as too tired to do the planned sweet potato wedges.

I added the beans immediately after the tomatoes, so they simmered for the full 30 minutes (thanks carluccio). I think I got 6 portions out of it, using the ingredients listed. Lovely!

gemessex's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely and filling. I made exactly as the recipe stated and was tasty enough I can see the addition of some paprika and cumin would really compliment it.

helenokerika's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is our family favourite. Delicious, filling and low in calories. Did add coriander, cumin and paprika to mine though, and used stock instead of the water.

rllewellyn's picture

Made this today with a few alterations - absolutely delicious. I added a couple of celery sticks in with the rest of the veg, replaced half the chilli powder with ground cumin, replaced the butter beans with black eye beans, added veg stock instead of water, and stirred through a big handful of chopped fresh coriander at the end. Worked really well, will definitely make it again. You also get a huge portion considering the relatively small amount of calories.

annberlin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

princesskittykat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

arc01160's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

carluccio's picture

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.

aliwinkthree's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

number37's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

number37's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

soliphant's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

the_original_squiffs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

f1madxxx's picture
  • 1
  • 2
  • 3
  • 4
  • 5

one word 'YUMMY'

kvhodgson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips