Photo of Mixed bean veggie chilli with coriander rice by WW

Mixed bean veggie chilli with coriander rice

9
6
6
SmartPoints® value per serving
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(s)

1 small, finely chopped

Garlic

2 clove(s), crushed

Ground Cumin

1½ teaspoons, level

Coriander, Dried

1½ teaspoons, level

Paprika

1 teaspoons, level, sweet smoked

Sun Dried Tomato Paste

1 tablespoons

Santa Maria Chipotle Paste

1 serving(s)

Tinned Tomatoes

2 can(s), large, chopped

Mixed Beans, cooked

1 can(s), large, drained

Butter Beans, cooked

1 can(s), large, drained

Tesco Basmati Microwave Rice

2 pouch(es), cooked

Coriander, fresh

2 tablespoons, finely chopped, plus extra to serve

Lime(s)

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.

Start eating better than ever!