Vegetarian Chilli

This recipe works in combination with: Pasta Primavera, Tomato, Red Pepper & Cucumber Couscous, Vegetable Chow Mein. This recipe features in these meal plans: Fast & Delicious.

A hearty tomato, sweetcorn and kidney bean chilli.


  • 1 medium red onion (approx 185g), finely chopped
  • 400g of tinned red kidney beans, drained
  • half a 198g tin of sweetcorn, drained
  • 400g of value tinned chopped tomatoes
  • 120g of value long grain rice
  • 2 tbsp vegetable oil
  • 3 tsp mild chilli powder
  • 1 clove of garlic, finely chopped
  • 1 tbsp tomato puree
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £0.91
  • Store cupboard: Basic
  • Calories per serving: 605
  • 5-a-day per serving: 3.6
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Vegetarian Chilli photo

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  1. Heat the oil in a saucepan and cook the onion and garlic for 3-4 minutes, or until the onion is soft. Add the chilli powder and fry for 1 minute.
  2. Stir in the tomatoes, tomato puree, kidney beans and sweetcorn. Cook gently, stirring occasionally, for 20 minutes, or until reduced to a thicker consistency. Add a little water if the chilli becomes too dry. Season to taste with salt and pepper.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. Serve the chilli on a bed of cooked rice.

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