Black-eyed bean and vegetable chilli bowl

Black-eyed bean and vegetable chilli bowl
  • Serves: 4
  • Cook time: Ready in under 25 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • * Freezer friendly
  • SP Perfect for Extra Easy SP
  • Syns per serving:

Heat up the kitchen with a satisfyingly spicy vegetarian chilli that your whole family will love.


  • Low calorie cooking spray
  • 4 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 2 celery sticks, cut into 1.5cm dice
  • 1 large carrot, peeled and cut into 1.5cm pieces
  • 1 red pepper, deseeded and cut into 1.5cm pieces
  • 1 tsp each of dried mixed herbs, ground cumin, ground cinnamon and chilli powder
  • 400g can chopped tomatoes
  • 200ml vegetable stock
  • 400g can black-eyed beans in water, drained
  • 400g can red kidney beans in chilli sauce
  • Salt and freshly ground black pepper
  • 4 tbsp finely chopped fresh coriander leaves
  • Cooked white or brown basmati rice, to serve
  • Lime wedges, to serve


  1. Spray a large frying pan with low calorie cooking spray and place over a medium heat.
  2. Add the shallots, garlic, celery, carrots and red pepper and stir-fry for 2-3 minutes.
  3. Add the dried herbs, ground cumin, ground cinnamon, chilli powder, tomatoes and stock and bring to the boil.
  4. Reduce the heat, cover and allow to cook gently for 10-12 minutes or until the vegetables are tender.
  5. Stir in the beans and cook for 2-3 minutes or until piping hot.
  6. Season well, remove from the heat and sprinkle over the coriander.
  7. Serve with cooked rice and lime wedges to squeeze over.

Tip: This dish freezes really well (chilli only). Make up a huge batch, split into smaller portions and freeze for up to a month.

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