Vegetarian Bean Chili

Name: Vegetarian Bean Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can, drained (240g) Kidney Beans; 1 can, drained (240g) Black Beans; 1 can, crushed (400g) Tomatoes; 1 onion (100g) Onions; 1 pepper (100g) Bell Peppers; 3 cloves (9g) Garlic (Fresh); 1.5 tsp Paprika; 1 tsp Ground Cumin

Recipes · Dinner · Recipe, Typed Supps

A big batch that tastes better the next day — freezes well too.

Allergens and patterns

None of the fourteen major allergens. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

1 can, drained (240g) Kidney Beans — One of two beans doing the protein and fibre work in this dish — using two kinds gives a range of textures.
1 can, drained (240g) Black Beans — The second bean, adding more plant protein and fibre.
1 can, crushed (400g) Tomatoes — The base of the chili sauce, and cooking them down concentrates the lycopene.
1 onion (100g) Onions — Builds the savoury base of the chili.
1 pepper (100g) Bell Peppers — Adds sweetness and body to balance the spice.
3 cloves (9g) Garlic (Fresh) — Rounds out the aromatic base.
1.5 tsp Paprika — Provides most of the chili’s colour and warmth.
1 tsp Ground Cumin

Nutrition per serving

Calories: 200 kcal
Protein: 14.8g
Carbohydrate: 28.8g
of which sugars: 5.4g
Fat: 1.1g
of which saturated: 0.1g
Fibre: 13.7g
Sodium: 11.5mg

Method

Soften the onion and bell pepper in a large pot for 5 minutes.
Add the garlic, paprika, and cumin and cook for 1 minute until fragrant.
Add the crushed tomatoes and both beans, then bring to a simmer.
Cook uncovered for 25–30 minutes, stirring occasionally, until thickened.
Season to taste before serving.