Dinner

Veggie Chilli Con Carne

A hearty, plant-based chilli loaded with kidney beans, black beans, mixed peppers, and smoky spices — naturally vegan, high in fibre, and perfect for batch cooking.

StandardVegetarianVeganGluten Free
118
kcal
4g
Protein
21g
Carbs
1g
Fat
£0.23
Per Serving
⏱ Prep: 10 min 🍳 Cook: 35 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Black Beans (tinned) 1 tin black beans 528 kcal
White Rice 300g white rice 1050 kcal
Mixed Peppers 2 peppers 52 kcal
Onions 1½ onions 54 kcal
Tinned Tomatoes 1 tin chopped tomatoes 72 kcal
Olive Oil 2 tsp olive oil 88.4 kcal
Kidney Beans (tinned) 1 tin kidney beans 400 kcal
Tomato Purée 1 tbsp tomato purée 15.4 kcal
👨‍🍳 Method
  1. 1Heat oil in a large pan. Fry onions and garlic for 5 minutes.
  2. 2Add chopped peppers and cook for 3 minutes.
  3. 3Stir in cumin, smoked paprika, and chilli powder, cook 1 minute.
  4. 4Add tinned tomatoes, tomato purée, kidney beans, and black beans.
  5. 5Pour in 200ml water and stir to combine.
  6. 6Simmer on low heat for 25 minutes until thickened.
  7. 7Cook white rice per packet instructions.
  8. 8Season chilli with salt, black pepper, and a squeeze of lime.
  9. 9Serve over rice with fresh coriander if available.

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