Spicy Bean Chilli

This recipe works in combination with: Baked Potato with Spicy Chilli Filling. This recipe features in these meal plans: Frugal Favourites 2.

A tasty vegetarian chilli made with red kidney beans and served on a bed of rice.


  • half a 220g tin red kidney beans, drained
  • 1/2 small onion, finely chopped
  • half a 227g tin chopped tomatoes
  • 60g of value long grain rice
  • 1 tbsp vegetable oil
  • 1/2 tsp mild chilli powder
  • 1/2 tsp dried mixed herbs
  • 1/2 tsp tomato puree
  • 1 small clove of garlic, finely chopped
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £0.65
  • Store cupboard: Basic
  • Calories per serving: 402
  • 5-a-day per serving: 1.5
  • Print Recipe
Spicy Bean Chilli photo

1041 cooks think so


  1. Heat the oil in a saucepan and fry the onion and garlic for 2-3 minutes, or until the onion is soft. Add the chilli powder and fry for 1 minute.
  2. Add the chopped tomatoes, tomato puree, mixed herbs, and kidney beans. Bring to the boil and then simmer, covered, for 15-20 minutes, or until the sauce develops a thicker consistency. Add a little water if the chilli becomes dry. Season to taste with salt and pepper.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. To serve, simply spoon the chilli over the cooked rice.

Cook's tips

If you are using this recipe as part of a meal plan, save yourself time by cooking both portions of the chilli one night and setting aside half for the baked potato.

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