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Vegetable & bean chilli

Vegetable & bean chilli in a white bowl

Vegetable & bean chilli

Name: Vegetable & bean chilli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1tbsp olive oil; 1 clove garlic finely chopped; ginger finely chopped; 1 large onion chopped; 2 courgettes diced; 1 red pepper deseeded and chopped; 1 yellow pepper deseeded and chopped; 1tbsp chilli powder; 100g red lentils washed and drained; 1tbsp tomato purée; 2x cans chopped tomatoes; 195g can sweetcorn drained; 420g can butter beans drained; 400g can kidney beans in water, drained

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins - 35 mins

A star rating of 4.3 out of 5.76 ratingsRate

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

Freezable

Healthy

High-protein

Low calorie

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1tbsp olive oil
1 clove garlic

finely chopped
ginger

finely chopped
1 large onion

chopped
2 courgettes

diced
1 red pepper

deseeded and chopped
1 yellow pepper

deseeded and chopped
1tbsp chilli powder
100g red lentils

washed and drained
1tbsp tomato purée
2x cans chopped tomatoes
195g can sweetcorn

drained
420g can butter beans

drained
400g can kidney beans

in water, drained

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Nutrition: per serving

kcal361

low
fat6g
saturates1g
carbs61g
sugars21g
fibre13g
protein21g

high
salt1.34g

low

Method

step 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.
step 2

Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
step 3

Add the sweetcorn and beans, and cook for a further 10 mins.

Recipe from Good Food magazine, November 2011

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A star rating of 4.3 out of 5.76 ratings

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