Veggie Bean Chilli

Name: Veggie Bean Chilli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1 green pepper chopped; 1 yellow pepper chopped; 1 can drained kidney beans; 1 can drained chickpeas; 1 can of chopped tomatoes; 1 carrot sliced into thinnish (no more than 5mm) discs; 1 red chilli pepper de-seeded and chopped; 1 clove of garlic roughly chopped; 1 medium sized onion sliced; 1 tbsp olive oil (or your cooking spray/butter/oil of choice); salt and pepper as you like

(1)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 1

Ingredients

1 green pepper, chopped1 yellow pepper, chopped1 can drained kidney beans1 can drained chickpeas1 can of chopped tomatoes 1 carrot sliced into thinnish (no more than 5mm) discs1 red chilli pepper de-seeded and chopped1 clove of garlic roughly chopped1 medium sized onion, sliced1 tbsp olive oil (or your cooking spray/butter/oil of choice)salt and pepper as you like

Directions

1) Saut� the onions, garlic and chilli in olive oil until soft.
2) Add carrots and stirfry until they are lightly coloured before adding the juice from the can of tomatoes.
3) Allow to simmer for around 10 minutes then add in peppers and the chopped tomatoes. Season.
5)Simmer on a low heat with a lid on the pan to keep the chilli moist for 10 minutes then add the beans.
4)Keep on a low heat until veggies have softened to the bite that you prefer (I like mine a little undercooked.)
5) Take off the heat and portion into ziplock bags if not eating straight away.

Freezes well and keeps in the fridge at least 5 days (never had any for longer than that!)

Serving Size: Makes 5 good sized servings.

Number of Servings: 1

Recipe submitted by SparkPeople user KILOMESOFTLY.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 840.8
Total Fat: 18.5 g
Cholesterol: 0.0 mg
Sodium: 1,934.1 mg
Total Carbs: 145.0 g
Dietary Fiber: 37.4 g
Protein: 32.9 g

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Member Reviews

HOLLYM48
I love this veggie bean chili recipe!! - 10/22/20