Veggie Bean Chilli
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 bag (250g) Birds Eye Mexican Bean Mix
- 1 tsp oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ยฝ tsp mild chilli powder
- 1 tin (400g) chopped tomatoes
- 200 ml vegetable stock
- 200 ml mixed frozen vegetables
Method
- Heat the oil in a frying pan and add the onion. Cook for 2-3 minutes until the onions start to soften.
- Add the garlic and the spices, stir quickly and fry for another minute.
- Add the chopped tomatoes and vegetable stock and bring to the boil.
- Add the Mexican Bean Mix and frozen veggies and cook for 8 minutes.
- Serve immediately with boiled rice and any sides.