Vegan bean chilli

Author: Ella Mills - Recipe writer

Photographer: Jeremy Simons

This flavoursome Mexican-inspired vegan chilli is the perfect option for an easy, healthy weekday dinner.

Serves: 4

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 teaspoon olive oil

1 onion, diced

4 cloves garlic, chopped

2 tablespoons tomato purée

Pinch paprika

Pinch cumin

400g can no-added salt chopped tomatoes

400g can red kidney beans, drained, rinsed

400g can black beans, drained, rinsed

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

Pinch chilli flakes, plus extra to sprinkle

250g pack microwavable brown rice

1 medium avocado, sliced, to serve

Fresh parsley or coriandercilantroX leaves, to garnish (optional)

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Instructions

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1 Add oil to a heavy-based pan and place over medium heat. Cook the onion and garlic for 10 minutes until transparent.

2 Add tomato purée, paprika and cumin and cook, stirring, for 5 minutes.

3 Add chopped tomatoes, kidney beans, black beans, balsamic vinegar, maple syrup, chilli flakes and some freshly ground black pepper. Bring to the boil, then reduce to a simmer for 25–30 minutes, stirring occasionally. Add tomato purée, paprika and cumin and cook, stirring, for 5 minutes.

4 Cook rice according to packet instructions. Serve beans over rice garnished with avocado, topped with parsley or coriander leaves if you like, and extra chilli flakes.

Serving suggestion

Serve with a dollop of dairy-free yoghurt, and added lime wedges for a hint of freshness.

Nutrition Info (per serve)

Calories 360 cal

Kilojoules 1500 kJ

Protein 18 g

Total fat 9 g

Saturated fat 1.5 g

Carbohydrates 42 g

Sugar 13 g

Dietary fibre 22.5 g

Sodium 390 mg

Calcium 82 mg

Iron 3.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.