Vegetarian chilli

400 kcal/serving, serves 2


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 can kidney beans
  • 1 can chopped tomatoes
  • 1 tsp pepper
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 90g wholegrain rice (45g/portion)
  • Handful coriander


  1. Cook the wholegrain rice according to packet instructions.
  2. In a non-stick saucepan, place the olive oil on medium heat for 30 seconds. Add the chopped onions and cook until the onions are translucent. 
  3. Add the kidney beans and cook for an additional 5 minutes. Add the chopped tomatoes, pepper, chili powder, paprika and cumin and leave to simmer for around 30 minutes. 
  4. Combine the rice and chili, sprinkle some fresh coriander on top and enjoy!

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