Veggie Bean Chilli

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Veggie Bean Chilli calories by ingredient
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Introduction

As a meat lover find it hard to get my head round a meal without it but actually enjoy this chilli as it. I make a double batch at the weekend and it's a healthy low fat lunch for my boyfriend and I at work. He likes to add some diced chicken to his - I add 20g reduced fat cheddar cheese. Yummy either way and better after resting a few days to become more flavoursome. As a meat lover find it hard to get my head round a meal without it but actually enjoy this chilli as it. I make a double batch at the weekend and it's a healthy low fat lunch for my boyfriend and I at work. He likes to add some diced chicken to his - I add 20g reduced fat cheddar cheese. Yummy either way and better after resting a few days to become more flavoursome.
Number of Servings: 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

Tips

If I have any other veggies that need using up will chuck them in for a bit of variety - extra tomatoes and courgettes work well. If you like you chilli with more spice - add some flakes when you season the mix.


Directions

1) Sauté 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.

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