Bean & pepper chilli
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.6 out of 5.106 ratingsRate
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Use your choice of storecupboard pulses to make this healthy vegan chilli. Swapping meat for beans keep this one-pot recipe cheap to make and filling, too
Freezable
Dairy-free
Vegan
Vegetarian
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Showing items 1 to 3 of 3
Tex-Mex beans
A star rating of 4.4 out of 5.3 ratings
Mexican red rice
A star rating of 3.9 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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 beans
in chilli sauce
-
400g can mixed beans
drained
-
400g can chopped tomatoes
-
rice
to serve (optional)
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Nutrition: per serving
-
kcal246
-
fat5g
-
saturates1g
-
carbs29g
-
sugars14g
-
fibre15g
-
protein13g
-
salt0.7g
low
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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.
Recipe from Good Food magazine, August 2012
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A star rating of 4.6 out of 5.106 ratings
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