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Mixed bean chilli

Special Diets

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Savefor later Page saved! You can go back to this later in your Diabetes and Me Close
Mixed bean chilli
A great vegetarian chilli which can work with whatever pulses you have in your storecupboard.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 398g serving contains (excludes serving suggestion)
KCal
407
Carbs
68.0g
Fibre
13.2g
Protein
16.2g
Fat
4.9g
Saturates
0.6g
Sugars
9.4g
Salt
0.08g
Fruit/Veg Portion
3
Ingredients

Ingredients

1 tbsp sunflower oil
1 onion, finely chopped
1 clove garlic, crushed
1 red pepper, chopped small
1 green pepper chopped small
1 red chilli, deseeded and finely chopped
2 x 400g tin mixed pulses, drained and rinsed
400g tin chopped tomatoes
2 tbsp tomato puree
50g frozen sweetcorn (defrosted)
1 tsp ground cumin
1 tsp dried oregano
freshly ground black pepper
2 tbsp fresh coriander, chopped
200g white basmati rice, cooked as per packet instructions
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Method

Method

Recipe tips
  • You can add more or less chilli, depending on how hot (or not) you like your food. 
  • Why not try red or green lentils, red kidney beans or chickpeas. 
  • Freezing instructions (not rice): Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.
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