Veggie Bean Chilli
This vegetarian bean chilli is packed with goodness and flavour, and is fast and easy to make. Great for meatless Mondays and a filling meal for the whole family.
Lower Calorie Veggie Bean Chilli
Ingredients
- 1 red pepper and 1 yellow pepper, deseeded and diced
- 15 mls olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 red chillies, deseeded and finely chopped
- a pinch each of hot paprika and ground cumin
- 175g/6oz bulgar wheat
- 400 grams can plum tomatoes, chopped
- 600ml/1 pint light vegetable stock
- 400 grams can red kidney beans, drained and rinsed
- 1 bunch fresh coriander, chopped
Method
- In a large frying pan, heat oil and add onion.
- Cook for a few mins till soft, then add garlic, chillies and spices.
- Stir well to combine and cook for about 30 secs, then stir in peppers.
- When peppers are beginning to soften slightly, stir through bulgar wheat, then add tomatoes.
- Stir to combine, then pour in stock. Bring to boil, then reduce to a simmer.
- Cook on a low heat for about 20 mins, till the bulgar wheat has absorbed all the liquid and is cooked.
- Season with sea salt and freshly ground black pepper, then stir through kidney beans and heat through.
- Stir through coriander just before serving.
Serves 4 – Serving Size 1/4 – Nutrition Per Serving
Calories: 342, Fat: 5g, Carbohydrate: 63g