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Mixed bean chilli
A meat-free version of the classic chilli, try it wrapped in tortillas with salad
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Each serving contains:
MED
SALT
2.0g
LOW
SUGAR
7.1g
LOW
SAT
0.7g
LOW
FAT
5.5g
Ingredients
switch to imperial- 1 tin kidney beans, drained
- 1 small tin butter beans, drained
- 1 small tin chickpeas, drained
- 1 large tin baked beans
- 2 cloves garlic, crushed
- 1 onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 tbsp oil
- 1 tsp chilli powder
- 1 tsp ground allspice, 1 tsp ground cumin, 1 tsp ground coriander (optional)
- water
Method
Heat the oil in a saucepan and gently fry the onion, peppers and garlic for about 5 minutes until soft.
Add the beans and spices to the mixture. You may need to add a little water to stop the mixture sticking. Then bring to the boil and simmer over a low heat for about 15 minutes.
Serve with tortilla wraps and grated cheese or boiled rice.
Nutritional information
| Nutrient | Per 100g | Per portion (232g) |
|---|---|---|
| Energy | 100kcal (420kJ) | 232kcal (975kJ) |
| Protein | 5.7g | 13.2g |
| Carbohydrate | 15.7g | 36.5g |
| (of which sugars) | 3.1g | 7.1g |
| Fat | 2.4g | 5.5g |
| (of which saturates) | 0.3g | 0.7g |
| Fibre | 4.5g | 10.4g |
| Sodium | 0.34g | 0.78g |
| Salt | 0.8g | 2.0g |
Allergy advice
Some baked beans contain wheat (gluten) and may sometimes contain celery.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start.
