Vegetable & bean chili
A hearty three-bean chili loaded with peppers and tomato — makes a big pot that freezes for weeks.
Build a free week around it — no account needed until you save.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 6 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (7)
- Kidney beans250 g
- Black beans250 g
- Pinto beans250 g
- Tomato300 g
- Bell pepper180 g
- Onion160 g
- Olive oil30 g
Method
- 1
Soften the onion and pepper in the oil with cumin, paprika and a pinch of chilli.
- 2
Add the grated tomato and simmer until reduced.
- 3
Stir in all three beans with a little water and simmer 20 minutes.
- 4
Season well and mash a few beans to thicken.
- 5
Cool and freeze in portions; excellent over rice.