Vegetable & bean chilli
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- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 361 | |
| fat | 6g | |
| saturates | 1g | |
| carbs | 61g | |
| sugars | 21g | |
| fibre | 13g | |
| protein | 21g | |
| low in | salt | 1.34g |
Ingredients
- 1 tbsp olive oil
- 1 clove garlic , finely chopped
- thumb-sized piece ginger , finely chopped
- 1 large onion , chopped
- 2 courgettes , diced
- 1 red pepper , deseeded and chopped
- 1 yellow pepper , deseeded and chopped
- 1 tbsp chilli powder
- 100g red lentils , washed and drained
- 1 tbsp tomato purée
- x cans chopped tomatoes
- 195g can sweetcorn , drained
- 420g can butter beans , drained
- 400g can kidney beans in water, drained
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.
Goes well with
Recipe from Good Food magazine, November 2011
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