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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 kcal

Equipment

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)

Instructions
 

  • 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.
  • 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.
  • Add the garlic, oregano, cumin seeds, smoked paprika and chilli powder. Stir in and cook for another 2 minutes.
  • Add the passata, soy sauce or tamari, apple cider vinegar and beans with liquid.
  • Bring to a boil and then turn down to a gentle simmer for around 10 minutes.
  • While the chilli is cooking get the rice on and cook according to the packet instructions.
  • Once the rice is ready, the chilli should be good to go too. Serve the chilli along with the rice.
  • For extra flavour top with Greek style natural yoghurt (I use soy) and fresh coriander (cilantro) leaves.

Notes

Nutritional information does not include the natural yoghurt

Nutrition

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