Bean and Vegetable Chili
||20 mins, 20 mins cooking time
A delicious, fast vegetarian chili thick enough to serve as a filling for burritos.
1 medium onion, roughly chopped
1 green bell pepper, diced
2 cloves garlic, minced
2 cans kidney or pinto beans
2 cans diced tomatoes
2 teaspoons chili powder
1 teaspoon cumin
1.5 cups sweetcorn, fresh or frozen
1/4 teaspoon salt, to taste
1.5 cups courgettes, diced
In a non-stick pan over medium heat, saute the onion, bell pepper and garlic just until lightly browned, about 3 minutes.
Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes.
Stir in the sweetcorn and courgettes and continue to cook until the courgettes are just tender, not mushy, about 7 minutes.
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