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Vegetable & bean chilli

This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 361
  • Carbohydrates 61
  • Saturated Fat 1
  • Sugar 21
  • Protein 21
  • Fat 6
  • Fibre 13
  • Salt 1.34

Nutrition per serving

  • Calories 361
  • Carbohydrates 61
  • Saturated Fat 1
  • Sugar 21
  • Protein 21
  • Fat 6
  • Fibre 13
  • Salt 1.34

Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic, finely chopped
  • thumb-sized piece ginger, finely chopped
  • 1 large onion, chopped
  • 2 courgettes, diced
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 1 tbsp chilli powder
  • 100g red lentils, washed and drained
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 195g can sweetcorn, drained
  • 420g can butter beans, drained
  • 400g can kidney beans in water, drained

Method

  1. Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.

  2. Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.

  3. Add the sweetcorn and beans, and cook for a further 10 mins.

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