Serves 4
A delicious smoky chilli - great for Vegetarians & Vegans alike or those who want a meat free meal.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
526g
Servings
4
Amount Per Serving
Calories 646
Calories from Fat 123
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 584mg
24%
Total Carbohydrates 104g
35%
Dietary Fiber 31g
123%
Sugars 18g
Protein 31g
Vitamin A
60%
Vitamin C
247%
Calcium
19%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tbsp. Olive Oil
- 2 Onions, chopped
- 1 Red Pepper, sliced
- 1 Yellow Pepper, sliced
- 1 tsp Garlic Paste
- 1 tsp Ground Coriander
- 1 tsp Mild Chilli Powder
- 2 tsp Chipotle Chilli Flakes
- 2 tbsp. Tomato Puree
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 400g Chopped Tomatoes
- 400g Chickpeas
- 400g Mixed Beans
- 300ml Vegetable Stock
- 1 Bay Leaf
- Black Pepper
Instructions
- Heat the oil in a large pan. Add the onion & peppers and cook for 5 minutes until a little softened. Add the garlic and all the spices. Stir well and cook for a minute.
- Add the tomato puree, tinned tomatoes and the chickpeas and beans.
- Pour over the vegetable stock, add the bay leaf and put a lid on.
- Bring to the boil and simmer until the peppers are cooked and the beans are heated through. Taste & season with a little black pepper.
- Serve with Cornbread or Wholegrain Rice
Notes
- It's so versatile - swap out or add in beans of your choice - either dried or canned.
By Jackie Glynn
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