Tex-Mex beans
Drain some canned beans, add herbs and crunchy tortilla chips and you've got a quick side dish for grilled meat or fish
Bean & pepper chilli
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 1 tbsp olive oil
- 1 onionchopped
- 350g pepperdeseeded and sliced
- 1 tbsp ground cumin
- 1-3 tsp chilli powderdepending on how hot you want your chilli to be
- 1 tbsp sweet smoked paprika
- 400g can kidney beansin chilli sauce
- 400g can mixed beansdrained
- 400g can chopped tomatoes
- riceto serve (optional)
Nutrition: per serving
- kcal246
- fat5g
- saturates1g
- carbs29g
- sugars14g
- fibre15g
- protein13g
- salt0.7glow
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.
