Vegan double bean chilli

Author: HFG staff

Photographer: HFG staff

First published: Jun 2020

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This spicy vegan chilli is perfect for the cold weather, plus it packs in three of your five-a-day. We like it best served warm with rice and sliced avocado

Serves: 4

Time to make: 55 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 onion, diced
4 cloves garlic, chopped
1 teaspoon olive oil
2 tablespoons tomato purée
Pinch paprika
Pinch cumin
400g can chopped tomatoes
400g can red kidney beans, drained
400g can black beans, drained
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
Pinch chilli flakes, plus extra to sprinkle
1 medium avocado, sliced, to serve
Chopped fresh flatleaf parsley, to garnish (optional)

Instructions

1 Put the onion and garlic in a thick-bottomed pan with the olive oil and cook over a medium heat for 10 min until transparent.

2 Add in your tomato purée, paprika and cumin and give it all a good stir for 5 more min.

3 Add in your chopped tomatoes, kidney beans, black beans, balsamic vinegar, maple syrup, chilli flakes and some freshly ground black pepper. Bring the whole thing to the boil, before reducing to a simmer for 25–30 min. Serve with the avocado slices sprinkled with parsley, if you like, and the extra chilli flakes.

Serving suggestion

For an even heartier dish, serve with a mix of 1/4 cup (30g) each (uncooked weight) wild and brown rice per person, which will add about 850kj (203kcal) to your supper

Nutrition Info (per serve)

Calories 326cal

Kilojoules 1364kJ

Protein 13g

Total fat 11g

–Saturated fat 2.4g

Carbohydrates 35g

–Sugars 14g

Dietary fibre 13g

sodium N/S

Calcium 79mg

Iron 4.2mg

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.

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