Skip to main contentSkip to footer
Sign up
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Mixed bean chilli by WW

Mixed bean chilli

8
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
This colourful chilli is quick and easy to make, and is perfect for batch cooking. The chilli can be frozen in an airtight container for up to 3 months

Ingredients

Calorie controlled cooking spray

4 spray(s)

Peppers, All Types

3 medium, mixed, deseeded and thinly sliced

Paprika

2 teaspoons, level

Chilli Powder

1 teaspoons, level, mild

Ground Cumin

1 teaspoons, level

Tinned Tomatoes

1 can(s), large, chopped

Vegetable stock cube(s)

½ cube(s), to make 100ml stock

Mixed Beans, cooked

2 can(s), large, drained, drained and rinsed

Brown rice, Microwaveable

2 pouch(es), basmati

Coriander, fresh

2 tablespoons

Instructions

  1. Mist a large nonstick frying pan with cooking spray and fry the peppers over a high heat for 5-7 minutes, until starting to soften. Stir in the paprika, chilli powder and cumin, then season to taste and cook for a further 1 minute.
  2. Add the tomatoes and stock, then bring the mixture to a simmer. Cook for 10-12 minutes, until the mixture has thickened slightly. Stir in the mixed beans and simmer for a further 5 minutes.
  3. Cook the rice to pack instructions and divide it between 4 bowls, top with the chilli, garnish with coriander and serve.

Notes

If you prefer a thicker sauce, use a stick blender to purée a cupful of the chilli in a small bowl, then stir the purée back into the pan

You might like

Start eating better than ever!

Find your plan