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Tasty Veggie Chilli

Nutritional Information

(per serving – 1/4 recipe)

1674kJ / 400kcal
21.5g protein
70g carbohydrate, of which 16.5g sugars
5g fat, of which 1g saturates
12g fibre
386mg sodium, equivalent to 0.9g salt

 

Ingredients

  • 2 tsp vegetable oil
  • 1 medium onion, chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 2 peppers, any colour, deseeded and chopped
  • 300g vegetarian mince
  • 420g red kidney beans, in water
  • 400g chopped tomatoes
  • 2 tsp tomato puree
  • 100ml reduced-salt vegetable or chicken stock
  • 200g easy-cook long grain brown rice
  • 1 pinch ground black pepper

 

Method

1 Heat the vegetable oil in a large saucepan and add the onion. Fry gently for 2-3 minutes, then add the carrot, garlic, red chilli and peppers and fry for 2-3 more minutes, stirring often.

2 Add the frozen mince, beans, tomatoes, tomato puree and stock. Bring to the boil, then reduce the heat and simmer, partially covered, for 25-30 minutes. At the same time, put the rice on to cook in plenty of gently boiling water – it will take 25-30 minutes.

3 Season the chilli with pepper, then serve in warm bowls with the cooked, drained rice.

If you enjoyed making this recipe and would like to share your success with others we’d love to hear from you