Mexican Bean and Chipotle Vegetable Chilli
Ingredients
Serves: 2-3
Preparation
30 mins Cook Time
30 mins Cook Time
Heat 1 tbs oil and fry onion for 45 mins, until softened. Stir in courgette, pepper and seasoning and fry tor a further few mins.
Squeeze in tomato puree and stir in tomatoes, kidney beans and 125ml (4fl oz) water.
Bring to a simmer, cook for 1520 mins, until nice and thick, stirring occasionally.
Cooking tip
Feeling Inspired? Top with avocado, lime wedges and a fresh tomato and red onion salsa spiced with Schwartz Crushed Chillies.
| NUTRITIONAL INFORMATION (Typical Values) | Per serving* | %RI** per serving* |
|---|---|---|
| Energy | 810kJ/193kcal | |
| Fat of which saturates | 5.8g 0.5g | |
| Carbohydrate of which sugars | 27.4g 12.6g | |
| Fibre | 4.3g | |
| Protein | 9.5g | |
| Salt | 0.64g |