Vegetarian Bean Chilli Click image to enlarge
Course: Main
Dish: Vegetarian
Serves: 4
Nutritional information per serving:
Calories: 315
Protein: 17.6g
Carbs: 51.1g
Sugars: 12.1g
Fat: 9.6g
Sat Fat: 0.8g
Fibre: 13.1g
Sodium: 0.5g


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Vegetarian Bean Chilli

20 minutes to prepare and cook. Serves 4.


420g can kidney beans in chilli sauce

400g can chopped tomatoes

410g can haricot beans, drained

410g can adzuki beans, drained

1 Tbsp oil

1 onion, chopped

1 clove garlic, chopped

1 tsp chilli powder

1 tsp sugar

Pinch of salt

Sour cream and tortilla wraps to serve

1. In a large saucepan heat oil, add the onion and garlic and fry for five minutes until soft and golden.
2. Add chilli powder and fry for a further minute.
3. Add the kidney beans in chilli sauce, tomatoes, haricot beans, adzuki beans, salt and sugar, then stir thoroughly to combine.
4. Bring to the boil and then reduce to a simmer for 10 minutes. Stir occasionally.
5. Serve with sour cream and warmed tortilla wraps.
Hints and Tips
For an extra hot dish, add fresh chillies.
This recipe can be frozen for up to two months. Defrost thoroughly in a refrigerator prior to reheating. 

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