• Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • Mexican
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Vegan Bean Mild Chilli

    Recipe Information

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    1 Red Onion

    1 Yellow Pepper

    1 Courgette 

    200g Cherry Tomatoes

    2 cloves of Garlic 

    400g tin Chickpeas

    400g tin Red Kidney Beans 

    2 x 400g tins Chopped Tomatoes

    10g Paprika

    25ml Olive Oil 

    Salt and Black Pepper

    200g Basmati Rice 


    While prepping the chilli, cook the Basmati rice as per the instructions on the pack.

    Peel and finely chop the red onion. Then, peel and mince the garlic.

    In a large saucepan heat the oil, sauté the onion and garlic on a heat for 5 minutes. 

    Chop the pepper into small chunks and add to the pan, cooking for a couple of minutes. Add the chopped tinned tomatoes and the paprika and bring to the boil.

    Chop the courgette into chunks the same size as the pepper and add to the pan. Then, lower the heat and simmer for 5 minutes.

    Drain the beans and the chickpeas and add to the pan also, seasoning with some salt and black pepper. 

    Cook for another 10 minutes, then serve alongside the rice.

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