My mum first made me this bean chilli when I was in the 6th form and I instantly fell in love with it despite being a terminally fussy eater who would have preferred not to eat than to eat beans and pulses!
I always have a freezer full of this as it is so fuss-free, it means that if I get home from training or work late, I can defrost it (I cook mine from frozen in the microwave!) and have a nutritious meal ready in minutes, which avoids the temptation to skip dinner or eat something that isn’t as healthy. Think of it as a healthy, home-made ready-meal!
Despite not having meat, my basic recipe contains at least 5 different beans and pulses giving it a solid amount of protein, but feel free to switch up the beans you use or even add meat and extra vegetables to make it to your liking.
VEGETARIAN BEAN CHILLI
Spicy, nutritious and super fast chilli, delicious sprinkled with fresh corriander
- 1 tin (400g) chickpeas
- 1 tin (400g) red kidney beans
- 1 tin (400g) mixed beans (mine had black-eyed beans, pinto beans, adzuki beans, kidney beans and chickpeas)
- 1 tin (400g) chopped tomatoes
- 1 sliced pepper
- Seasoning (I used smoked paprika, black pepper, chilli powder, garlic powder and mixed herbs, but use whatever you like/have to hand!)
- Slice the pepper and put into a large saucepan with a little oil and start to soften on the hob.
- Add the tin of tomatoes and season to taste.
- Add the beans and leave to simmer on a low heat for 10-15 minutes, stirring occasionally.
- Serve with fresh corriander and rice/pitta bread/tacos.
This recipe is a simple base and can be changed up as much as you like! You can add cheese and wraps to make burritos, serve with rice for a quick chilli, or even on its own for a lower carb option (I like mine with rice and flatbread!)