Vegetarian chilli
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Vegetarian chilli

By Chelsie Collins

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

Nutrition per serving

  • kcal 608
  • fat 14g
  • saturates 2g
  • carbs 88g
  • sugars 30g
  • fibre 21g
  • protein 22g
  • salt 2.4g

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.

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