Bean and pepper chilli

Cooking time of 20 minutes – Serves 1

Nutritional Information

• 256 Kcal
• 5.2g Fat
• 0.8g Saturates
• 27g Carbohydrates
• 15g Fibre
• 17g Protein
• 0.2g Salt

Allergens & Dietary Requirements

Allergens

• Soybean

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free
• Vegetarian
• Vegan
• Lower carb
• Pescatarian

Ingredients

• ¼ medium onion, chopped
• 1 red pepper, chopped
• 100g broad beans
• 50g edamame beans
• 1 tomato, finely chopped
• ¼ tsp ground cumin
• ¼ tsp chili powder
• ¼ tsp sweet smoked paprika
• 125g frozen cauliflower rice sachet
• 1 handful fresh coriander  

Method

1. Steam the cauliflower and edamame beans until soft. Mash together and season with chilli flakes and dried herbs. Place in a pan on a gentle heat to evaporate as much water as possible.
2. Add the chopped pepper and broad beans, then season with cumin, chilli powder and paprika. 
3. Add the finely chopped tomatoes and a splash of water. Cover and simmer over a gentle heat until the peppers are soft. Stir occasionally. 
4. Preheat the oven to 200°C / 180°C fan/gas mark 6.
5. Arrange the cauliflower rice in a base of a bowl and top with the chilli and fresh coriander.