Vegetable & Bean Chilli with Brown Rice
ingredients
- 1 medium onion, chopped
- 400g meat free mince of choice (we used soya)
- 1 can red kidney beans, drained
- 1 green pepper, diced
- 100g mushrooms, sliced
- 1 garlic clove, finely chopped
- 1 tbsp rapeseed oil
- 1 level tsp chilli powder
- 1 can plum tomatoes
- 2 tbsp tomato puree
- 1 small courgette, diced
- 2 carrots, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 200g brown rice
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. Heat the oil in a deep saucepan and saute the onions, peppr, garlic and carrots until soft.
2. Add the courgettes and mushrooms, mince and the spices and continue to cook for a couple of minutes.
3. Add the chopped tomatoes, tomato puree and stir well.
4. Add the red kidney beans, and simmer for approx. 15 minutes.
5. Cook the rice according to manufacturer`s instructions and serve with the chilli.
Serving suggestion: Serve with a dollop of low fat natural yoghurt
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.