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Bean & pepper chilli

Use your choice of storecupboard pulses in this healthy vegetarian one-pot

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 246
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 14
  • Protein 13
  • Fat 5
  • Fibre 15
  • Salt 0.7

Nutrition per serving

  • Calories 246
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 14
  • Protein 13
  • Fat 5
  • Fibre 15
  • Salt 0.7

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 350g peppers, deseeded and sliced
  • 1 tbsp ground cumin
  • 1 tbsp chilli powder
  • 1 tbsp sweet smoked paprika
  • 400g can kidney beans in chilli sauce
  • 400g can mixed beans, drained
  • 400g can chopped tomatoes
  • rice, to serve (optional)

Method

  1. Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.

  2. Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.

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