Veggie Bean Chilli Recipe

Name: Veggie Bean Chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g basmati rice; 400 g chopped tomatoes; 400 g soybeans (Branston produce soya beans in sweet chili sauce but any other bean will also do); 400 g kidney beans in chili sauce; 100 ml vegetable stock; 1 onion; 2 garlic cloves; 1 red chili pepper; 1 tablespoon vegetable oil; 1 pinch salt; 1 pinch pepper

Servings: persons

150 g basmati rice
400 g chopped tomatoes
400 g soybeans (Branston produce soya beans in sweet chili sauce but any other bean will also do)
400 g kidney beans in chili sauce
100 ml vegetable stock
1 onion
2 garlic cloves
1 red chili pepper
1 tablespoon vegetable oil
1 pinch salt
1 pinch pepper

1
Chop the onion, red chilli and garlic.
2
Heat the vegetable oil in a pan.
3
Fry the onion in the pan until soft.
4
Add the red chilli and garlic to the pan and fry these for a couple of minutes.
5
Add the cans of chopped tomatoes, soya beans, kidney beans and stock to the pan.
6
Stir and leave to simmer for 30 minutes.
7
Depending on how long your brand of rice takes to cook, after 20 minutes of the chilli simmering cook the rice in a separate pan for 10 minutes.
8
Serve.

542

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 g basmati rice, 400 g chopped tomatoes, 400 g soybeans (Branston produce soya beans in sweet chili sauce but any other bean will also do), 400 g kidney beans in chili sauce, and more.

Yes, Veggie Bean Chilli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Bean Chilli

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