#realrecipes

Bean chilli

Name: Bean chilli
Total time: 25 min
Cuisine: Mexican

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

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.
Add the pepper, cumin, chilli powder and smoked paprika, and stir for another 2−3 minutes, until the peppers start to soften.
Add the beans, sweetcorn and chopped tomatoes, and mix thoroughly. Allow to simmer for about 15−20 minutes, reducing the heat if needed.
Serve immediately, with wholegrain rice or a baked sweet potato.