Mixed bean chilli

A great vegetarian chilli which can work with whatever pulses you have in your storecupboard.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a medium pan, add the onion, garlic, red and green peppers and chilli, fry for 3-4 minutes until beginning to soften.

Step 2

Lightly crush half the pulses using the back of a fork. Add to the pan with the remaining pulses, chopped tomatoes, tomato puree, sweetcorn, cumin, oregano, salt and pepper.

Step 3

Bring to the boil, turn down the heat and simmer for 10 minutes. Stir through the coriander and serve with rice.

Step 4

Chefs Tip: You can add more or less chilli, depending on how hot (or not) you like your food.

Step 5

Chefs Tip: Why not try red or green lentils, red kidney beans or chickpeas.

Step 6

Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.

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