Make this fiery five bean chilli in 15 minutes flat for a delicious weeknight dinner.
The perfect protein-rich ingredient for your 15-minute fiery five bean chilli is simply beans! Not only are kidney beans packed with protein, they're also a great source of vitamin B1, iron, potassium and magnesium — to name just a few.
Don't forget to check out the rest of our 15-minute vegan dinner recipes, like our Bangin' BBQ Beetroot Burgers and Avocado-Toast Pizza.
Serves: 4
Ingredients
- 1 tbsp. Coconut Oil
- 1 white onion (chopped)
- 3 cloves garlic (peeled and finely chopped)
- 2 tsp. hot chilli powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- 400 g chopped tomatoes
- 2 tbsp. tomato puree
- 200 ml vegetable stock
- 300 g brown rice (cooked)
- 1 lime
Instructions
Place a large saucepan on a medium heat and add coconut oil. Once melted, add onions and cook for 5 minutes, stirring occasionally. Add the garlic and spices then cook for a further 2 minutes while stirring.
Add the beans, chopped tomatoes, vegetable stock and tomato puree. Bring the mixture to the boil and then cover the pan with a lid and leave to simmer for 10 minutes on a medium to high heat, stirring occasionally.
Once cooked, serve with cooked brown rice and a squeeze of lime juice. Perfection.
Nutritional info per serving:
| Calories | 499 |
|---|---|
| Total Fat | 7g |
| Total Carbohydrates | 86g |
| Protein | 21g |
To store, cover the chilli and allow to cool completely. Once cooled, transfer to the refrigerator and store for up to 3 days.
