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Vegetable & bean chilli

Vegetable & bean chilli

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A star rating of 4.5 out of 5.59 ratingsRate
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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

  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal361
fat6g
saturates1g
carbs61g
sugars21g
fibre13g
protein21g
low insalt1.34g
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Ingredients

  • 1tbsp olive oil
  • 1 clove garlic , finely chopped
  • ginger , finely chopped
  • 1 large onion , chopped
  • 2 courgettes , diced
  • 1 red pepper , deseeded and chopped
  • 1 yellow pepper , deseeded and chopped
  • 1tbsp chilli powder
  • 100g red lentils , washed and drained
  • 1tbsp tomato purée
  • 2x 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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Overall rating

A star rating of 4.5 out of 5.59 ratings
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