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Mixed bean chilli

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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
KCal
407
Carbs
68.0g
Fibre
13.2g
Protein
16.2g
Fat
4.9g
Saturates
0.60g
Sugars
9.4g
Salt
0.08g
Portion Fruit & Veg
3
Ingredients
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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
  1. Heat the sunflower oil in a medium pan, add the onion, garlic, red and green peppers and chilli, fry for 3-4 minutes until beginning to soften.
  2. Lightly crush half the pulses using the back of a fork. Add to the pan with the remaining pulses, chopped tomatoes, tomato puree, sweetcorn, cumin, oregano, salt and pepper.
  3. Bring to the boil, turn down the heat and simmer for 10 minutes. Stir through the coriander and serve with the cooked rice.
Chefs 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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