Vegetable chilli with black bean spaghetti

Author: The Healthy Food Guide TV Series

Photographer: The Healthy Food Guide TV Series

This chilli is loaded with fibre and tasty Mexican favours and is sure to fill you up!

Serves: 6

Time to make: 1 hr 25 mins

Ingredients

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1 tablespoon extra virgin olive oil
1 large red onion, chopped
1 large red capsicum, deseeded, chopped
1 large red chilli, deseeded, finely chopped
2 cloves garlic, crushed
2 teaspoons Mexican seasoning
¾ cup green lentils
400g can crushed tomatoes (no added salt)
390g can red kidney beans, rinsed, drained
4 cups vegetable stock
250g button mushrooms, washed, quartered
250g kumarasweet-potatoX, peeled, diced
200g pack black bean spaghetti
1 tablespoon grated dark chocolate grated
2 tablespoons chopped fresh coriandercilantroX, plus extra, to serve
6 tablespoons reduced-fat sour cream
2 avocados, sliced

Instructions

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1 Spray a large saucepan with oil and place over a medium heat. Add onion, capsicum, chilli, garlic and Mexican seasoning. Cook, stirring, for 5 minutes. Add lentils and stir well. Add tomatoes, kidney beans and stock. Bring to the boil. Reduce heat. Cover and simmer gently for 30 minutes.

2 Add mushrooms and kumara to saucepan. Stir. Simmer gently, uncovered, for 20-25 more minutes until vegetables are tender.

3 Cook spaghetti following packet instructions. Drain and set aside.

4 Meanwhile, stir chocolate and coriander into chilli. Cook gently for a few more minutes until sauce is thickened.

5 Serve chilli with black bean spaghetti, topped with sour cream, avocado and coriander.

Nutrition Info (per serve)

Calories 542 cal

Kilojoules 2270 kJ

Protein 29 g

Total fat 22 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 12 g

Dietary fibre 24 g

Sodium 710 mg

Calcium 90 mg

Iron 4.5 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.