Mixed bean chilli Healthy Recipe WW UK Recipe Mixed bean recipes, Bean chilli, Bean recipes from www.pinterest.com
Description
Chilli beans and rice is a hearty and delicious meal that is perfect for a cold day. It is a filling dish that is packed with flavour, and it is easy to make. The recipe uses a combination of beans, vegetables, spices, and rice to create a filling and satisfying meal that can be enjoyed any time of the day.
Prep Time
The prep time for this recipe is approximately 10 minutes. This includes chopping the vegetables and measuring out the ingredients.
Cook Time
The cook time for this recipe is approximately 30 minutes. This includes cooking the rice, sautéing the vegetables, and simmering the chilli beans.
Ingredients
For this recipe, you will need: - 1 can of kidney beans - 1 can of black beans - 1 can of diced tomatoes - 1 onion, chopped - 1 green pepper, chopped - 1 red pepper, chopped - 2 cloves of garlic, minced - 2 tablespoons of olive oil - 1 tablespoon of chilli powder - 1 teaspoon of cumin - 1 teaspoon of paprika - Salt and pepper to taste - 2 cups of cooked rice
Equipment
For this recipe, you will need: - A large pot - A frying pan - A wooden spoon - A can opener - A knife and cutting board - Measuring spoons and cups
Method
1. Start by cooking the rice according to the instructions on the package. Set aside. 2. Drain and rinse the kidney beans and black beans. Set aside. 3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft. 4. Add the chopped green and red peppers and minced garlic to the pot. Sauté for another 2-3 minutes until the vegetables are slightly softened. 5. Add the can of diced tomatoes, chilli powder, cumin, paprika, salt, and pepper to the pot. Stir well to combine. 6. Add the kidney beans and black beans to the pot. Stir well to combine. 7. Bring the mixture to a simmer and let it cook for 20-25 minutes until the vegetables are fully cooked and the flavours have melded together. 8. Serve the chilli beans over a bed of cooked rice.
Notes
- This recipe can easily be adapted to suit your taste preferences. Feel free to add more spice or vegetables if desired. - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Info
This recipe makes approximately 4 servings. Each serving contains: - Calories: 358 - Fat: 7g - Carbohydrates: 62g - Protein: 13g - Sodium: 579mg - Fiber: 12g
Recipe Tips
- Be sure to rinse the kidney beans and black beans before adding them to the pot. This will help to remove any excess sodium and prevent the chilli from being too salty. - If you don’t have canned beans, you can use dried beans instead. Simply soak them overnight and cook them according to the package instructions before adding them to the pot. - To make this recipe vegan, simply omit the cheese or use a vegan cheese alternative.
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