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Five-bean chilli served on two plates

Five-bean chilli

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal439
low infat8g
saturates1g
carbs69g
sugars10g
fibre14g
protein16g
salt0.04g
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Ingredients

  • 1½ tbsp rapeseed oil
  • 1 onion , sliced
  • 2 peppers , sliced
  • 2 garlic cloves , crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp hot smoked paprika
  • 400g can chopped tomatoes
  • 400g can mixed beans , drained
  • 400g can black beans , drained
  • pinch of sugar
  • 250g brown rice
  • ½ small bunch coriander , chopped
  • soured cream or guacamole, to serve (optional)

Method

  • STEP 1

    Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.

  • STEP 2

    Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

RECIPE TIPS
TO DEFROST

To reheat, defrost thoroughly then warm through in a pan over a medium heat for 10 mins or until piping hot.

Goes well with

Recipe from Good Food magazine, September 2020

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Overall rating

A star rating of 4 out of 5.22 ratings
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