BLACK-EYED BEAN & VEGETABLE CHILLI BOWL
This veggie chilli is so packed full of good stuff you won’t notice it’s meat-free!
Serves 4 Ready in 25 minutes
Low-calorie cooking spray 4 shallots, peeled and finely chopped 2 garlic cloves, peeled and crushed 2 celery sticks, cut into 1.5cm pieces 1 carrot, peeled and cut into 1.5cm pieces 1 red pepper, deseeded and cut into 1.5cm pieces 1tsp each of dried mixed herbs, ground cumin, ground cinnamon and chilli powder 400g can chopped tomatoes 200ml vegetable stock 400g can black-eyed beans in water, drained 400g can red kidney beans in chilli sauce 4tbsp finely chopped fresh coriander leaves Boiled dried rice, to serve
Lime wedges, to serve
Spray a pan with low-calorie cooking spray and place over a medium heat. Add the shallots, garlic, celery, carrots and red pepper and stir-fry for 2-3 mins. Add the herbs, cumin, cinnamon, chilli, tomatoes and stock, and bring to boil.
Reduce heat, cover and cook gently for 10-12 mins or until veg is tender. Stir in the beans and heat for 2-3 minutes. Season well, remove from heat and sprinkle coriander over. Serve with cooked rice and lime wedges to squeeze over.
22g bag Hippeas Chickpea Puffs 25g Sainsbury’s Mixed Olives & Greek Feta TREATS