Vegetarian Chilli

A hearty and satisfying vegetarian chilli packed with roasted vegetables, kidney beans, and rich tomatoes. Quick to prepare and full of flavour, it's perfect served over a bed of mixed grains.

Ingredients

• Kidney Beans

  ⚖ 400 g 💧 500 ml 🥛 2⅛ cup
  kcal/г%DV

  Calories

  134867%

  Protein

  90.0180%

  Total Fat

  4.25%

  Carbohydrates

  245.289%
• Roasted Vegetables

  ⚖ 400 g None
  kcal/г%DV

  Calories

  28714%

  Protein

  13.326%

  Total Fat

  2.12%

  Carbohydrates

  54.019%
• Chopped Tomatoes

  ⚖ 400 g None
  kcal/г%DV

  Calories

  723%

  Protein

  3.46%

  Total Fat

  2.02%

  Carbohydrates

  13.34%

Also in this recipe

• Mixed Grain 1

Instructions

• Heat the oven to 200°C / 180°C fan / gas mark 6. Place the roasted vegetables in a casserole dish and cook for 15 minutes until heated through and beginning to caramelise.
• Tip in the kidney beans and chopped tomatoes, season generously with salt and pepper, and return to the oven for a further 10–15 minutes until piping hot and the sauce has thickened slightly.
• Just before serving, heat the mixed grain pouch in the microwave on high for 1 minute. Spoon the chilli over the grains and serve immediately.