Bean & vegetable chilli

Bean & vegetable chilli

Beans are easy to cook and very economical – the spices in this recipe give them an extra kick of flavour.

By , 21 September 2015
Bean & vegetable chilli
  • Ready in: 120 mins
  • Serves: 4
  • Price: £1.25 per serving
Nutritional Info
Each 492g serving contains
  • Fat 14
    20%
  • Sat Fat 5.1
    26%
  • Sugar 23
    26%
  • Salt 1.3
    21%
  • Cals 348
    17%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 296kJ/71kcal.
Ingredients
  • 125g canned kidney beans
  • 100g canned black-eyed beans
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 1 stick celery, sliced
  • 1 level tsp dried cumin
  • 1 red pepper, de-seeded and sliced
  • 1 green pepper, de-seeded and sliced
  • 2 x 400g cans Asda Chopped Tomatoes with Chillies and Peppers
  • 2 tsp sugar
  • 1-2 tsp dried oregano
  • 200ml vegetable stock (made with 1 gluten-free stock cube)
  • 150g frozen sweetcorn
  • 4 tbsp sour cream, to serve
  • Fresh coriander, to serve
Method
  • Drain the beans, then set them aside.

  • Heat the oil in the pan, add the onion, carrots and celery and stir to coat all the vegetables in oil. Cover and cook over a low heat for 10 minutes.

  • Stir in the cumin, then add the red and green peppers, canned tomatoes, sugar, oregano and stock.

  • Return the beans to the pan, cover and simmer for 1 hour, then add the sweetcorn and simmer for another 5 minutes. Serve with sour cream and a sprinkling of chopped fresh coriander.