Vegetarian chilli

I’m never sure why people diss beans and lentils, they have everything going for them. They’re tasty, cheap and highly nutritious. A bean chilli is way more interesting and multi-dimensional than a meat one, and this one is super-speedy to make and it’s likely you have the ingredients in stock. The ultimate in healthy convenience.
Serves: 2-3 • Prep time: 10 mins • Cook time: 20 mins • Easy 
  • olive oil
  • 1 chopped onion
  • 1 clove of garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 small pepper of any colour, deseeded and chopped
  • 2 heaped teaspoons of smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon of sugar
  • can of chopped tomatoes
  • sea salt to taste
  • 2 tablespoons of tomato puree
  • can of black beans, drained and rinsed
  • feta cheese, crumbled, to serve (if not vegan)
Heat the oil in a large pan and fry the garlic, chilli and onions until soft, about 5 mins.

Add the chopped pepper, smoked paprika and cumin and cook for a few mins.

Add the sugar, tomatoes, puree, beans and salt. Cook for 10-15 mins.

Sprinkle with the crumbled feta to serve.
Nutrition info
Black beans, and beans in general, provide a superb (and inexpensive) amount of protein and fibre. A lot of the starch in black beans is 'resistant starch', which means it's is not broken down in the upper digestive tract but remains intact until it reaches the lower parts, where it fuels the beneficial bacteria that live there. These bacteria are vital to good health and they need feeding!

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

Animals are my friends…and I don’t eat my friends.
George Bernard Shaw
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. By continuing to use this site we assume that you accept our Cookie Policy and agree to our Terms and Conditions.