Veggie chilli

Vegetarian chilli

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(3 ratings)

Prep: 2 mins Cook: 30 mins

Easy

Serves 2

The easiest chilli you'll ever make, with ready-to-eat grains, kidney beans in chilli sauce and summer veggies - it's 4 of your 5-a-day too!

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal608
  • fat14g
  • saturates2g
  • carbs88g
  • sugars30g
  • fibre21g
  • protein22g
  • salt2.4g
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Ingredients

  • 400g pack oven-roasted vegetables
  • 1 can kidney beans in chilli sauce
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 1 can chopped tomatoes
  • 1 ready-to-eat mixed grain pouch

Method

  1. Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.

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Comments, questions and tips

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HeidiJenks
30th Oct, 2017
5.05
This recipe is so very quick and easy. I initially made it for vegan visitors but it was such a hit with everyone that it is now a regular in our family of meat-eaters. I usually use both kidney beans and tomatoes in chilli sauce to give it a little more heat. I usually serve with jacket spuds and side salad instead of the grain pouch. Delicious!!!
ksmiled
14th Jul, 2016
Would you be able to specify the make of the ready-to-eat mixed grain pouch?
Jabray's picture
Jabray
28th Jul, 2016
5.05
I used Asda Good & Balanced pearl barley,pinto beans & Flax seeds. Very tasty.
SueChef1
22nd Jan, 2017
As another has posted: "Would you be able to specify the make of the ready-to-eat mixed grain pouch?"
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