Vegan tomato and bean chilli
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
- 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 coriander
- 2 teaspoon paprika
- 2 x 400g cans chopped tomatoes
- 2 x 400g cans kidney beans in water, drained
Instructions
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 131cal
-
Kilojoules 548kJ
-
Protein 9.1g
-
Total fat 2g
-
–Saturated fat 0.3g
-
Carbohydrates 21.7g
-
–Sugars 9.4g
-
Dietary fibre 7.6g
-
Sodium 39mg
-
Calcium 115mg
-
Iron 3.9mg
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.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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