Bean chilli

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Bean chilli

A versatile vegetarian dish

25 minutes

Serves 2

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Eating a rainbow of fruit and vegetables every day helps protect against cancer – and this delicious recipe contains 6 portions in one meal!

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Eating a rainbow of fruit and vegetables every day helps protect against cancer – and this delicious recipe contains 6 portions in one meal!

Ingredients

  • Spray oil
  • 1 onion, diced
  • 1 clove garlic, finely diced
  • 1 pepper, deseeded and diced
  • ½ teaspoon ground cumin
  • ¼ teaspoon chilli powder
  • ¼ −½ teaspoon smoked paprika
  • 1 x 400g can mixed beans (in water), drained and rinsed
  • 1 x 198g can sweetcorn (salt-free), drained, or 160g frozen sweetcorn
  • 1 x 400g can chopped tomatoes

CALORIES: 259

FAT: 4.3g

5 A DAY: 6

SALT: 0.1g

SUGAR: 14.9g

Method

  1. Coat a large, non-stick saucepan with spray oil and place over a medium heat. Add the onion and garlic, and stir for 3 minutes.
  2. Add the pepper, cumin, chilli powder and smoked paprika, and stir for another 2−3 minutes, until the peppers start to soften.
  3. Add the beans, sweetcorn and chopped tomatoes, and mix thoroughly. Allow to simmer for about 15−20 minutes, reducing the heat if needed.
  4. Serve immediately, with wholegrain rice or a baked sweet potato.

Extra portions can be stored in the fridge (eat within 5 days) or freezer (eat within a month)


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