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    4.84 from 6 votes

    Vegetarian Mixed Bean Chilli/

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    Mimi Harrison Posted on Updated on
    Vegetarian Mixed Bean Chilli with homemade tortilla chips. A rich, hearty chilli recipe packed full of flavour. Super easy to make with all the taste but with fewer calories and less saturated fat and only £1.02 a portion!
    Prep time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    £1.02
    Makes: 5
    mains
    American
    Freezable

    Vegetarian Mixed Bean Chilli

    by Mimi Harrison
    Print
    4.84 from 6 votes
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    £1.02
    mains
    American
    Freezable
    Servings: 5
    4 square glass meal prep containers with bean chillis toped with a lime wedge and fresh coriander and tortillas chips on a baking tray.
    MetricUS Standard
    Vegetarian Mixed Bean Chilli with homemade tortilla chips. A rich, hearty chilli recipe packed full of flavour. Super easy to make with all the taste but with fewer calories and less saturated fat and only £1.02 a portion!

    Ingredients

    • 1 tin kidney beans (£0.39)
    • 1 tin pinto beans (£0.55)
    • 1 tin mixed beans (£0.33)
    • 2 red onions (£0.59)
    • 2 tins chopped tomatoes (£0.56)
    • ½ bag frozen peppers (£0.59)
    • 1 bunch of fresh coriander (£0.35)
    • 5 tortilla wraps (£0.79)
    • 100 ml sour cream (£0.95)

    Cupboard Essentials

    • 500 ml vegetable stock
    • 2 tsp chilli powder
    • 2 tsp cumin
    • 2 tsp smoked paprika
    • 1 tsp oregano
    • 2 tbsp olive oil

    Method

    • Start by dicing the red onion so that it’s ready to throw into the large saucepan.
    • Add a tbsp of olive oil to a large saucepan with the diced onion on a medium heat. Gently fry the onions for 5 minutes and then add the spices to fry for a further two minutes.
    • After this, you can throw in your frozen peppers, the chopped tomatoes and 500ml stock. Add the chilli seasoning; 2 tsp chilli powder, 2 tsp cumin, 1 tsp smoked paprika and 1 tsp oregano. Stir to combine and reduce the heat to simmer for 20 minutes.
    • Meanwhile, you can prep the tortilla wraps by laying them on top of each other and slicing in different directions to form the dorito-esque shapes.
    • When your 20 minute timer has gone off, add the drained beans into the chilli to cook for 15 minutes.
    • During this time, coat the tortilla pieces with a drizzle of olive oil on a baking tray and season with a tsp of smoked paprika and a pinch of salt. Try to space out the tortilla chips as much as possible (use two trays if possible). Pop in the oven for 10 minutes until they are crispy and crisp like.
    • After your tortilla chips are ready, your chilli should be nice and reduced and ready to eat. If you want a thicker consistency, add two ladles of the chilli into a blender and stir back into the pot to thicken the sauce. Serve up with a dollop of sour cream and some red pepper flakes.

    Nutrition

    Servings: 5 servings
    Fat: 14g
    Calories: 472kcal
    Carbohydrates: 63g
    Protein: 17g
    As Seen On
    4.84 from 6 votes (6 ratings without comment)

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