Very Easy Three Bean Mexican Chilli

Beans are a great low-fat source of protein, fibre, vitamins and minerals and best of all count towards your 5 a day!

bytesize_clock.png

55 minutes

ph_fork-knife-light.png

4 Servings

Vegan

Ingredients

  • 1 tblsp olive oil

  • 1 large carrot

  • 1 large celery stick 

  • 1 medium onion

  • 1 clove of garlic

  • 1 red chilli

  • 1 tblsp tomato puree

  • 1 tsp ground cumin

  • fresh coriander leaves

  • 2 bay leaves

  • 1 cinnamon stick

  • 1 tsp paprika 

  • 400g chopped tomatoes

  • 100g chickpeas

  • 100g kidney beans

  • 100g black eye beans (or any variation of beans you have in your cupboard!).

Preparation

Step 1

Chop and dice the onions, celery garlic and fresh chilli. Heat a large saucepan and olive oil before adding the ingredients and cooking on a medium heat. Cook until the onions are translucent which is about 5-10 mins.


Step 2

Add tomato puree and stir for around 30 secs before adding the cumin, cinnamon, paprika, coriander and bay leaf. Fry for another minute.


Step 3

Add the chopped tomatoes, pepper and season. Leave to simmer on a low heat for 20 mins.


Step 4

Add all the beans, stir well and bring to the boil. Reduce the heat and cook for a further 15 mins until the beans are heated all the way through. You can add a small amount of water if needed. Adjust the seasoning to taste and serve.


Step 5

To serve, add a dollop of (vegan) sour cream, chilli and fresh coriander leaves.

Mail.png

Sign up to our newsletter

Stay up to date with all the latest health advice,

workouts and recipes designed with your health in mind.

Thanks for submitting!