Easy Mixed Bean Chilli with Roasted Red Peppers
This healthy vegan bean chilli is made from a mixture of kidney and black beans for an easy and filling Mexican style dinner. Serve with rice, in wraps or on nachos!
Servings 4 servings
Calories 486kcal
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 3 cloves Garlic crushed
- 1 200g jar Roasted Red Peppers chopped
- 1 tablespoon Chilli Powder
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 2 400g tins Chopped Tomatoes
- 1 tablespoon Chipotle Paste
- 1 tablespoon Sugar
- 1 400g tin Kidney Beans drained and rinsed
- 2 400g tins Black Beans drained and rinsed
- Fresh Coriander chopped to serve
- Sour Cream to serve
Instructions
- Heat the olive oil in a large pot. Add the onion and fry for 5 minutes until softened then add the garlic and cook for another 2 minutes.
- Add the roasted red peppers and all the spices and cook for another couple of minutes until the spices are fragrant. Add the chopped tomatoes, chipotle paste and sugar and bring to a simmer.
- Add the beans to the sauce and simmer for 20 minutes until the sauce has thickened. Serve with sour cream and fresh coriander.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 486kcal | Carbohydrates: 85g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Sodium: 909mg | Potassium: 1502mg | Fiber: 28g | Sugar: 7g | Vitamin A: 1875IU | Vitamin C: 36.7mg | Calcium: 158mg | Iron: 9.4mg