Easy Vegan Chilli
A simple vegan chilli for a quick mid week supper. Red kidney beans and vegetables in a tomato and chilli sauce.
Servings 4
Calories 74kcal
Ingredients
- 1 medium red onion peeled and diced
- 1 tbsp sunflower oil
- 2 medium carrots 100g, diced
- 1 medium red pepper 100g, deseeded and diced
- 1 clove of garlic peeled and finely chopped
- 1 tsp chilli powder or to taste
- 1 tsp smoked paprika optional
- 1 tin red kidney beans rinsed and drained
- 1 can plum tomatoes
- 1 vegetable stock cube
- salt and pepper to taste
Instructions
- Heat the oil in a large frying pan and add the onions, fry gently until soft
- Add the carrots and peppers and continue to fry gently until they are beginning to soften
- Add the garlic, chilli powder and paprika and fry for a further minute
- Add the drained beans and the tomatoes with their juice
- Break the tomatoes up with your wooden spoon
- Crumble in your stock cube, bring to a boil and then simmer for about 15 minutes until the tomato juice has reduced to a thick sauce
- Add salt and pepper to taste
- Serve with steamed broccoli and baked potatoes
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 74kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6551IU | Vitamin C: 44mg | Calcium: 24mg | Iron: 1mg