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–+ servings
veggie and bean chilli served with rice on a plate and topped with soy yoghurt

Super Fast Veggie and Bean Chilli

A tasty plant based chilli recipe you can pull together in less than 20 minutes.m
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Prep Time 3 minutes
Cook Time 17 minutes
Servings: 4 people
Calories: 506
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 bell peppers
  • 1 red onion
  • 2 garlic cloves
  • 1 can kidney beans
  • 1 can chickpeas
  • 700 g passata
  • 1 tsp oregano
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce (or tamari)
  • 280 g basmati rice
  • 1 bunch coriander leaves
  • Greek style natural yoghurt (I use soy)

Equipment

Method
 

  1. Start by preparing the veg. Peel and chop the red onion, and peel and finely chop the garlic. De-seed the bell peppers and cut into small pieces so they cook a bit faster.
  2. Add a tbsp of oil to a casserole pot and turn the heat up to high. Add the onions and peppers and cook for 3 mins, stirring regularly.
  3. Add the garlic, oregano, cumin seeds, smoked paprika and chilli powder. Stir in and cook for another 2 minutes.
  4. Add the passata, soy sauce or tamari, apple cider vinegar and beans with liquid.
  5. Bring to a boil and then turn down to a gentle simmer for around 10 minutes.
  6. While the chilli is cooking get the rice on and cook according to the packet instructions.
  7. Once the rice is ready, the chilli should be good to go too. Serve the chilli along with the rice.
  8. For extra flavour top with Greek style natural yoghurt (I use soy) and fresh coriander (cilantro) leaves.

Nutrition

Calories: 506kcalCarbohydrates: 103gProtein: 20gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 322mgPotassium: 1491mgFiber: 16gSugar: 16gVitamin A: 3182IUVitamin C: 99mgCalcium: 126mgIron: 8mg

Notes

Nutritional information does not include the natural yoghurt
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