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Vegetarian chilli

The easiest chilli you'll ever make, with ready-to-eat grains, kidney beans in chilli sauce and summer veggies - it's 4 of your 5-a-day too!

  • Prep: 2 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 608
  • Carbohydrates 88
  • Saturated Fat 2
  • Sugar 30
  • Protein 22
  • Fat 14
  • Fibre 21
  • Salt 2.4

Nutrition per serving

  • Calories 608
  • Carbohydrates 88
  • Saturated Fat 2
  • Sugar 30
  • Protein 22
  • Fat 14
  • Fibre 21
  • Salt 2.4

Ingredients

  • 400g pack oven-roasted vegetables
  • 1 can kidney beans in chilli sauce
  • 1 can chopped tomatoes
  • 1 ready-to-eat mixed grain pouch

Method

  1. Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.