Quick bean chilli pittas recipe
Created by The Tesco Recipes team
Beans are a great source of protein for veggie and vegan diets, and taste even better when stuffed into pitta breads. Batch-cook this recipe for easy healthy lunches all week.
See method- Serves 8
- Takes 35 mins
- 291 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1 tsp rapeseed oil
- 80g frozen diced onion or 1 small onion, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 2 x 400g tins haricot beans
- 2 x 400g tins red kidney beans
- 400g tin chopped tomatoes
- 250g sliced mixed frozen peppers
- 8 wholemeal pittas, toasted
- 90g pack babyleaf salad
- 0% fat Greek-style yogurt (optional)
- fresh coriander (optional)
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Shop ingredientsEach serving contains
- Energy
- 1220kJ 291.0kcal
- Fat
- 3g
- Saturates
- 0g
- Salt
- 0.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 44.2gProtein 15.3gFibre 14.6g
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Method
- Heat the oil in a saucepan over a medium heat and cook the onion for 5 mins. Stir in the spices, cook for 1 min, then season. Tip in the beans and juices and tomatoes. Bring to a simmer, then cook over a medium heat for 10 mins.
- Stir in the peppers and cook for 10 mins until thickened slightly. Spoon into the pittas with salad, yogurt and fresh coriander, if you like.
- See more Healthy lunch recipes
Tip
Make a double batch and freeze for a speedy midweek meal. Otherwise, the cooled chilli will last for 3 days in an airtight container in the fridge.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
