Three bean chilli
Three bean chilli is a plant based chilli dish made using three types of beans and is perfect for a quick and easy dinner. It can be prepared in advance and is suitable for freezing making it ideal for busy days and weeknight meals.
Ingredients
- ½ onion
- 2 cloves garlic
- 80 grams red kidney beans
- 80 grams butter beans
- 80 grams fava
- 100 grams butternut squash
- 3 mushrooms
- 400 gram chopped tomatoes (tinned)
- 6 teaspoons chilli seasoning
- 100 grams red lentils
- ½ litre vegetable stock
- 1 tablespoon tomato purée
Instructions
- Chop the onion, finely chop the garlic and cut the butternut squash into cubes. Peel and cut up the mushrooms. Cook in a little olive oil until the onions and garlic are soft.
- Add the chopped tomatoes, cooked beans, lentils, vegetable stock and chilli seasoning and stir. Cook for around 20 minutes or until the lentils are soft.
- Stir in the tomato purée and serve.
Notes
The nutritional information is based on using 80 grams red kidney beans, 80 grams fava beans and 80 grams butter beans.
How to serve
- Three bean chilli pairs well with rice.
- It also makes a tasty topping for jacket potatoes.
- Or you can use as a filling for flour tortillas or pita bread.
- This chilli can be stored in the fridge for up to 3 days.
- It is suitable for freezing. Defrost either at room temperature or in a microwave and heat through thoroughly before serving.
Nutrition
Calories: 633kcalCarbohydrates: 64gProtein: 20gFat: 32gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 21402mgPotassium: 912mgFiber: 17gSugar: 15gVitamin A: 4307IUVitamin C: 18mgCalcium: 87mgIron: 5mg
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