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
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)
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