Three-bean vegetarian chilli

Name: Three-bean vegetarian chilli
Prep time: 15 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 2 tbsp Olive oil; 1 large Onion, diced; 2 Bell peppers, diced; 4 Garlic cloves, minced; 2 tsp Smoked paprika; 2 tsp Ground cumin; 1 tsp Chilli powder; 800 g Chopped tomatoes; 400 g Kidney beans, drained; 400 g Black beans, drained; 400 g Cannellini beans, drained; 250 ml Vegetable stock; 1 Lime; 1 handful Fresh coriander

15 min prep40 min cookserves 6

Smoky, hearty, and freezes well. Better the next day.

320

kcal

17g

protein

52g

carbs

fat

Per serving, estimated from the ingredients.

Method 6

1
Heat olive oil in a large pot over medium heat. Add onion and peppers, cook 8 minutes until softened.
2
Add garlic, smoked paprika, cumin, and chilli powder. Stir for 1 minute until fragrant.
3
Add tomatoes, all three beans, and stock. Bring to a simmer.
4
Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until thickened.
5
Season with salt to taste. Squeeze in lime juice.
6
Serve topped with fresh coriander, sour cream, or grated cheese.

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