Bean chilli

A versatile vegetarian dish
Vegetarian chilli can be a great way to spice up an evening
2 ratings
Recipe by: Sarah Drabble | Healthy You Editor

Chilli is my dad’s favourite dish and, despite being a meat-eater, even he enjoys my meat-free chilli, with steamed rice or a baked sweet potato. As well as being packed with flavour, it's very convenient as you can make a big batch and freeze individual portions for a quick meal at a later date.

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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
Time
25 minutes
SERVES:
2
CALORIES:
259 Kcal
FAT:
4.3g
SALT:
0.1g
SUGAR:
14.9g
5 A DAY:
6
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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