Vegetarian chilli beans

Cooking Vegetarian Vegetarian chilli beans

This protein-packed vegetarian chilli is a hearty and delicious meat free alternative.

Lables: High fibre Low carb Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat the oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, uncovered, stirring, for 3 minutes or until the onion softens.
  2. Add the combined beans and tomato to the pan and stir until well combined. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes.
  3. Divide the bean mixture among serving bowls. Top with sour cream and coriander. Serve with mixed salad leaves and tortillas, if desired.

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1 tbsp olive oil
1 brown onion, finely chopped
1 red capsicum, deseeded, coarsely chopped
1 x 435g can refried beans
1 x 420g can Mexican Chilli Beans
1 x 420g can red kidney beans, rinsed, drained
1 x 400g can diced Italian tomatoes
90g light sour cream
1 bunch coriander, leaves picked
Mixed salad leaves, to serve
Flour tortillas, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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