Mixed bean chilli
prep: 15 minutes
cook: 20 minutes
serving: 4
Nutrition Facts
each serving
KCal
407
Carbs
68g
fiber
13.2g
Protein
16.2g
Fat
4.9g
Saturates
0.6g
Sugars
9.4g
Salt
0.08g
Fruit/Veg Portion
3
Ingredients
all 15 types- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 red pepper, chopped small
- 1 green pepper chopped small
- 1 red chilli, deseeded and finely chopped
- 2 x 400g tin mixed pulses, drained and rinsed
- 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 50g frozen sweetcorn (defrosted)
- 1 tsp ground cumin
- 1 tsp dried oregano
- freshly ground black pepper
- 2 tbsp fresh coriander, chopped
- 200g white basmati rice, cooked as per packet instructions
Directions
3 steps in totalStep 1
Heat the sunflower oil in a medium pan, add the onion, garlic, red and green peppers and chilli, fry for 3-4 minutes until beginning to soften.
Step 2
Lightly crush half the pulses using the back of a fork. Add to the pan with the remaining pulses, chopped tomatoes, tomato puree, sweetcorn, cumin, oregano, salt and pepper.
Step 3
Bring to the boil, turn down the heat and simmer for 10 minutes. Stir through the coriander and serve with the cooked rice.
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