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Photo of Mixed bean veggie chilli with coriander rice by WW

Mixed bean veggie chilli with coriander rice

7
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Our ultimate veggie chilli is simple to prepare and slow cooks over a low heat for maximum flavour.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped

Garlic

2 clove(s), crushed

Ground Cumin

1½ teaspoon(s), level

Coriander, Dried

1½ teaspoon(s), level

Paprika

1 teaspoon(s), level, sweet smoked

Sun Dried Tomato Paste

1 tablespoon(s)

Chipotle paste

1 teaspoon(s), level

Tinned Tomatoes

2 can(s), large, chopped

Mixed Beans, cooked

1 can(s), large, drained

Butter Beans, cooked

1 can(s), large, drained

White rice, microwaveable

2 pouch(es), Basmati

Coriander, fresh

2 tablespoon(s), finely chopped, plus extra to serve

Lime

½ medium, zest of half, plus extra wedges for serving

Lime Juice, Fresh

15 ml

Instructions

  1. Mist a large nonstick pan with cooking spray and cook the onion for 6-8 minutes until soft, then add the garlic, cumin, ground coriander and paprika and cook for a further minute. Stir in the tomato purée and chipotle paste and cook for another minute, then add the tomatoes and simmer over a low heat for 10 minutes. Add the beans and simmer for 5 minutes.
  2. Meanwhile, cook the rice to pack instructions, then stir through the fresh coriander and lime zest and juice.
  3. Serve the rice and chilli with the lime wedges to squeeze over.

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