Bean Chilli

Serves - 2-3


1 tbsp Rapeseed Oil

Fresh Finely Chopped Chilli (Adjust amounts according to taste preference)

1 Crushed Garlic Clove

1 tsp Paprika

1 tsp Ground Cumin

1 Red Pepper, Chopped

1 Medium Carrot, Grated

1/2 Medium Onion, Chopped

400g Tin of Chopped Tomatoes

150ml Vegetable Stock (Made with half a vegetable stock cube)

1 tbsp Tomato PureƩ

200g Can of Kidney Beans

200g Can of Chickpeas


  1. Heat the rapeseed oil in a large frying pan.
  2. Add the onions, chilli and garlic and fry for a minute.
  3. Add the carrots and peppers and fry until soft.
  4. Pour in the chopped tomatoes and vegetable stock.
  5. Add the tomato pureƩ, paprika and cumin.
  6. Cover and allow to simmer for ten minutes.
  7. Add the kidney beans and chickpeas and simmer for a further 5 minutes until the sauce has thickened and the rest of the ingredients are cooked.

To serve: Fill a jacket potato, or eat with wholegrain rice or pasta for added fibre!

*This is a HEALTHY HEARTS recipe! Full of all the great goodness you need to keep your heart healthy!*


Nutritional Information

Energy KJ 1934 KJ
Energy kcal 459 kcal
Fat 7.5g
Of Which Saturates 0.8g
Carbohydrates 74g
Of Which Sugars 8.5g
Fibre 14g
Protein 17g
Salt 0.56g


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