Smoky bean chilli recipe
Keep it speedy in the kitchen with this smoky bean chilli recipe. Packed full of veg and a tongue-tingling sauce, it's ready in just 20 minutes. Serve with tortilla chips, smashed avocado, soured cream and fresh lime wedges for added zing.
See method- Serves 4
- 20 mins to cook
- 814 calories / serving
Ingredients
- 3 tbsp olive oil
- 1 large red onion, sliced
- 3 peppers, 1 red, 1 yellow and 1 green, deseeded and cut into chunks
- 2 large flat mushrooms, sliced
- 2 tsp chipotle paste
- 400g tin pinto beans, drained and rinsed
- 2 x 400g tin black beans, drained and rinsed
- 400ml enchilada sauce
- 4 tbsp fresh chopped coriander
- 3 spring onions, finely shredded
- 200g pot Tesco smashed avocado, to serve
- 150ml Tesco soured cream, to serve
- 200g packet Tesco tortilla chips, to serve
- lime wedges, to serve (optional)
Each serving contains
- Energy
- 3395kJ 814.0kcal
- Fat
- 48g
- Saturates
- 10g
- Salt
- 1.7g
- Sugars
- 16g
of the Reference intake
Carbohydrate 73.3gProtein 18.1gFibre 16.7g
Method
- Heat the oil in a large heavy based frying pan, wok or saucepan and cook the onions and peppers over a moderate heat for 5 mins until softened. Add the mushrooms and cook for a further 3-4 mins until softened. Add the chipotle paste and cook for a further 1 min.
- Add the drained and rinsed beans and enchilada sauce and bring to the boil. Reduce the heat, cover and simmer for 5 mins, stirring occasionally. Stir in 3 tbsp of the chopped coriander, then scatter the remainder over the top with the spring onions.
- Serve with tortilla chips to dip, smashed avocado and soured cream to serve. Serve with lime wedges too, if you like.
- See more Vegetarian recipes
