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Vegetable & bean chilli | Daily Dine

Vegetable & bean chilli

This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables

main-coursesuppermexican

0

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4

Nutritional Information

Calories:361 kcal

Carbohydrate:61 g

Fat:6 g

Dietary Fiber:13 g

Protein:21 g

Saturated Fat:1 g

Sodium:1.34 mg

Sugar:21 g

Ingredients

1tbsp olive oil

1 clove garlic finely chopped

ginger finely chopped

1 large onion chopped

2 courgettes diced

1 red pepper deseeded and chopped

1 yellow pepper deseeded and chopped

1tbsp chilli powder

100g red lentils washed and drained

1tbsp tomato purée

2x cans chopped tomatoes

195g can sweetcorn drained

420g can butter beans drained

400g can kidney beans in water, drained

Instructions

Step 1
Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
Step 2
Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
Step 3
Add the sweetcorn and beans, and cook for a further 10 mins.