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Speedy pepper & black bean chilli

Speedy pepper & black bean chilli

By Ava Jabara
15’ Prep time
15’ Cook time
30’ Total time
474 Calories
4 Serving

Summary

This fast veggie chilli ticks a lot of boxes: it's low in saturated fat, contains one of your 5 a day and is gluten-free, too.
Ava Jabara 0 Followers

Step by Step

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Step 1

Heat the olive oil in a frying pan and cook the peppers, onion and rosemary for 5 minutes until softened.
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Step 2

Add the beans, cherry tomato sauce and chipotle paste, cover and simmer gently for 10 minutes, until the peppers are tender.
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Step 3

Spoon the chilli into bowls with cooked rice or baked potatoes and sprinkle Cheddar on top. Garnish with fresh coriander, if you like.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Red onion
    Red onion
    1
  • Black beans
    Black beans
    400 grams
  • Cooks’ ingredients chipotle paste
    Cooks’ ingredients chipotle paste
    2 tsp
  • Waitrose mixed romano peppers
    Waitrose mixed romano peppers
    200 grams
  • Fresh waitrose cherry tomato & basil sauce
    Fresh waitrose cherry tomato & basil sauce
    350 grams
  • Grated cheddar
    Grated cheddar
    50 grams
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