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Bean & pepper chilli

Bean & pepper chilli

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A star rating of 4.7 out of 5.90 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use your choice of storecupboard pulses in this healthy vegetarian one-pot

  • Freezable
  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal246
fat5g
saturates1g
carbs29g
sugars14g
fibre15g
protein13g
low insalt0.7g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion , chopped
  • 350g pepper , deseeded and sliced
  • 1 tbsp ground cumin
  • 1-3 tsp chilli powder , depending on how hot you want your chilli to be
  • 1 tbsp sweet smoked paprika
  • 400g can kidney bean in chilli sauce
  • 400g can mixed bean , drained
  • 400g can chopped tomato
  • rice , to serve (optional)

Method

  • STEP 1

    Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.

  • STEP 2

    Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

A star rating of 4.7 out of 5.90 ratings
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