Vegetable and bean chilli

⏱ 45 min · Serves 6

A meat-free chilli so hearty you won't miss the beef — three kinds of bean, plenty of smoky spice and a big-batch pot that feeds a crowd or freezes for later.

Per serving: 250 kcal · 10.5g protein · 36.0g carbs · 6.5g fat

Ingredients

• 2 tablespoons oil
• 1 onion, chopped
• 1 red pepper, chopped
• 1 carrot, diced
• 3 garlic cloves, chopped
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon chilli powder
• 2 tablespoons tomato puree
• 2 x 400g tins chopped tomatoes
• 400g tin kidney beans, drained
• 400g tin black beans, drained
• 400g tin sweetcorn, drained
• Salt
• Squeeze of lime

Method

1. Heat the oil and cook the onion, pepper and carrot for 10 minutes until soft. Add the garlic for the last minute.
2. Stir in the cumin, paprika, chilli powder and tomato puree and cook for a minute.
3. Add the tomatoes and all the beans and corn. Season and bring to a simmer.
4. Cook gently, part-covered, for 25 to 30 minutes until thick and rich.
5. Finish with a squeeze of lime and serve with rice, in wraps or with a baked potato.