Mixed bean veggie chilli with coriander rice
7
Points®
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.