Vegetable & bean chilli
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Vegetable & bean chilli

By Good Food team

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

Nutrition per serving

  • kcal 361
  • fat 6g
  • saturates 1g
  • carbs 61g
  • sugars 0g
  • fibre 13g
  • protein 21g
  • salt 1.34g

Ingredients

  • 1tbsp olive oil
  • 1 clove garlic , finely chopped
  • ginger , finely chopped
  • 1 large onion , chopped
  • 2 courgettes , diced
  • 1 red pepper , deseeded and chopped
  • 1 yellow pepper , deseeded and chopped
  • 1tbsp chilli powder
  • 100g red lentils , washed and drained
  • 1tbsp tomato purée
  • 2x 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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