Vegetable chilli bowl

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olive magazine

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Recipe by olive magazine

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1. Fry the garlic and chilli in 1 tbsp olive oil for 2 minutes. Add the cumin and mushrooms and cook for 3 minutes. Add the tomatoes, kidney beans and 200ml water, stir and simmer for 10 minutes. Add the green beans and cook for another 5 minutes until the sauce is thickened and veg is tender. Serve in bowls with a dollop of crème fraîche and some crusty bread.

Per serving

133 kcalories, protein 8.1g, carbohydrate 16.7g, fat 4.2 g, saturated fat 0.5g, fibre 6.6g, salt 0.86 g

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Results 1-20

• bbcgoodfood

  05 December 2007

  bbcgoodfood commented on this recipe

  This was a quick and delicious chilli. The only change I made was to substitute light sour cream for the creme fraiche. Only change next time? I will double the recipe!

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• sheena

  07 December 2007

  sheena rated and commented on this recipe

  

  my youngest daughter & i don't eat meat so are always looking for new things to try we both really enjoyed this & the second time i made it i added a tin of baked beans it was really nice.

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• vickivale

  03 January 2008

  vickivale rated and commented on this recipe

  

  i loved this - so gorgeous and healthy! only thing this doesn't serve 4 more like 2 with good appetites - double the ingredients if you are serving more people.

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• andrene

  11 January 2008

  andrene commented on this recipe

  Tasted even nicer the next day. Will definitely make again. Very tasty.

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• andrene

  11 January 2008

  andrene rated this recipe

  

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• LINDA

  22 January 2008

  LINDA rated and commented on this recipe

  

  This is an excellent, tasty vegetarian chilli. I added a spoonful of toamato puree to help thicken the sauce and a bunch of coriander to give more colour and flavour.

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• Sarah

  09 February 2008

  Sarah commented on this recipe

  **** As usual when came to make receipe I had an ingredient missing so I used can of mixed bean salad and served with garlic cous cous. It was very tasty and very mooris. Importantly it is very quick and easy to make and lovely and warming.

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• eve

  18 February 2008

  eve rated and commented on this recipe

  

  great dish

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• catbail

  06 March 2008

  catbail commented on this recipe

  Very quick, easy and popular. I added sweetcorn, used more chillies, and followed someone else's suggestion by adding fresh coriander as a garnish, served with rice - delicious.

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• Beth

  07 May 2008

  Beth rated and commented on this recipe

  

  I also garnished with fresh corriander. I swapped the beans for mangetout. I think it serves 2 people not 4 (my boyfriend even said he was still hungry). But even if we were being slightly greedy it is a good recipe to pig out on with so few calories and so much veg in it.

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• Sarah

  27 May 2008

  Sarah rated and commented on this recipe

  

  A really simple and yummy recipe. I swapped the beans for sliced baby courgettes and added some chilli powder to give it a bit more kick.

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• Cookery Book

  17 June 2008

  Cookery Book rated and commented on this recipe

  

  Yummy. I made this for veggie friends and put courgettes in it too like Sarah.

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• steph

  28 July 2008

  steph rated and commented on this recipe

  

  I liked this recipe but would make a few alterations to suit us. I added an onion and tomato puree to thicken the sauce and maybe wouldnt add so much water next time. I served with rice and tortilla crisps. yum. Its a healthy, lowfat meal I enjoyed it.

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• emzcookie23

  16 August 2008

  emzcookie23 rated and commented on this recipe

  

  i agree that i would not serve 4 people-I added cornflour to thicken the sauce, so would not add as much water next time as it does not really reduce down as it claims, but a really nice, healthy, low fat chilli. Maybe next time I would add the traditional chilli spices to make it really authentic??!! Goes nicely with tortillas and I had bread to mop up the sauce.

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• ReikiJan

  21 August 2008

  ReikiJan rated and commented on this recipe

  

  Great recipe - I've never added green beans before and it worked very well. I added a half tsp of smoked sweet paprika with the cumin and the flavour was awesome. Also used roasted garlic instead of raw.

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• kittybibidy

  05 October 2008

  kittybibidy rated and commented on this recipe

  

  Great recipe, but like many others I would adapt it slightly to personal preference. Less water, more chilli and a touch of tomato puree to thicken if needed. Will 100% keep making this.

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• emzcookie23

  18 October 2008

  emzcookie23 commented on this recipe

  i liked this recipe, but it had a little too much fluid and did not taste quite as authentic or like a normal chilli.

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• sara

  23 October 2008

  sara rated and commented on this recipe

  

  lovely recipe, the cumin gave a real warmth to the dish. I used butter beans instead of kidney beans. I wondered if some lemon or white wine during the cooking would have balanced the flavours more

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• LisaPisa

  28 October 2008

  LisaPisa rated and commented on this recipe

  

  Was very pleasantly surprised by this recipe - mainly chosen to use up some chestnut mushrooms. It was very flavoursome although as other reviews have said, not terribly filling. I added a leek along with the garlic and chilli, then a half tsp of coriander with the cumin and a splodge of sun-dried tomato paste for richness. The beans needed a bit longer than 5 mins. Served with crusty bread, creme fraiche and a bit of cheese - excellent midweek meal.

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• hasher

  04 December 2008

  hasher rated this recipe

  

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Ingredients

• 2 garlic cloves , crushed
• 2 red chillies , finely chopped
• olive oil
• 2 tsp ground cumin
• 250g chestnut mushrooms , quartered
• 400g tin of chopped tomatoes
• 400g tin of kidney beans
• 150g green beans , cut into lengths
• half-fat crème fraîche , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 2 garlic cloves , crushed
• 2 red chillies , finely chopped
• olive oil
• 2 tsp ground cumin
• 250g chestnut mushrooms , quartered
• 400g tin of chopped tomatoes
• 400g tin of kidney beans
• 150g green beans , cut into lengths
• half-fat crème fraîche , to serve

Per serving

133 kcalories, protein 8.1g, carbohydrate 16.7g, fat 4.2 g, saturated fat 0.5g, fibre 6.6g, salt 0.86 g

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