Vegan tomato and bean chilli

Author: HFG staff

Photographer: HFG staff

This high-fibre vegan chilli recipe is great on wedges, tortilla chips or rice

Serves: 6

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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1 teaspoon olive oil
1 onion, finely diced
4 clove garlic, sliced
2 red capsicums, diced
1 long red chilli, finely sliced (use less for a milder flavour)
1 tablespoon ground cumin
1 tablespoon ground coriandercilantroX
2 teaspoon paprika
2 x 400g cans chopped tomatoes
2 x 400g cans kidney beans in water, drained

Instructions

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1 Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring, for 3–5 min until browned. Add the garlic, peppers, chilli and spices and cook, stirring, for 2 min. Add the tomatoes and beans, then simmer for 15–20 min, stirring occasionally.

2 Serve the chilli with jacket potatoes, boiled brown rice or oven-baked potato wedges, or use it as the base for one of our delicious recipes.

Serving suggestion

Serve with cooked brown rice, or in tacos or burritos.

Nutrition Info (per serve)

Calories 131 cal

Kilojoules 548 kJ

Protein 9.1 g

Total fat 2 g

Saturated fat 0.3 g

Carbohydrates 21.7 g

Sugar 9.4 g

Dietary fibre 7.6 g

Sodium 39 mg

Calcium 115 mg

Iron 3.9 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.