Vegetarian red bean chilli recipe
Adapted from Rose Elliott's The Bean Book, this is a simple solution for people who don't eat meat but like the look of chili.
Quickly done and tastes even better the next day. Don't forget the lemon!
Ingredients
- 450 g red beans from a jar or tin
- 1 onion, chopped
- 1 clove of garlic, chopped
- 2 tbsp olive oil
- 1 14oz tin of tomatoes, chopped, with all the juice
- 1 tsp chilli/cayenne powder
- 0.5 lemon, juice only, or more to taste
- 1 pinch salt and pepper
- 15.9 oz red beans from a jar or tin
- 1 onion, chopped
- 1 clove of garlic, chopped
- 2 tbsp olive oil
- 1 14oz tin of tomatoes, chopped, with all the juice
- 1 tsp chilli/cayenne powder
- 0.5 lemon, juice only, or more to taste
- 1 pinch salt and pepper
- 15.9 oz red beans from a jar or tin
- 1 onion, chopped
- 1 clove of garlic, chopped
- 2 tbsp olive oil
- 1 14oz tin of tomatoes, chopped, with all the juice
- 1 tsp chilli/cayenne powder
- 0.5 lemon, juice only, or more to taste
- 1 pinch salt and pepper
Details
- Cuisine: Mexican
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- Soften the onions and garlic gently in the oil, stirring often.
- Add the chilli powder and the chopped up tomatoes with their juice.
- Mix these all together, blending in the tomatoes.
- Add the beans and season with salt and pepper.
- Bring gently to the simmer and cook, covered, for fifteen minutes.
- Pour over the lemon juice and mix in.
- Serve over some basmati brown rice with perhaps a bowl of cumin and garlic sauce on the side.
Recipe taken from Healthy Eating for Life (Right Way, Constable and Robinson, £6.99)
You might also like
loveFOOD's vegetarian recipe collection
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature