PLANT-BASED CHILLI WITH BEANS AND SPICES MIX
Plant-Based Chilli With Beans And Spices Mix is the ultimate comfort food made simple and nourishing in a single serving. This hearty vegan version combines black beans, kidney beans, chopped tomatoes and vibrant bell peppers with aromatic cumin for bold flavour and warmth. It is ideal for solo meals, which are protein-packed and rich in fibre, making it satisfying and energising. The ingredients meld into a rich and rustic bowl of chilli that’s perfect for chilly days or quick weeknight dinners. You can enjoy it as it is, serve it over rice or a baked potato or even spoon it onto nachos for a flavourful twist. Plant-Based Chilli With Beans And Spices Mix is made with no need for lengthy cooking or complicated techniques. This dish is easy to prepare and wonderfully customisable. It’s a filling and fuss-free way to enjoy a plant-powered twist on a classic comfort meal.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Winter, Fall, Super Bowl, Potluck, Tailgating, Poker / Game Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Low Fat, Quick & Easy, Low/No Sugar, Healthy, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
The following ingredients are required for the preparation of Plant-Based Chilli With Beans And Warm Spices Mix:
- 43 grams | 1.52 ounces | ¼ cup black beans
- 43 grams | 1.52 ounces | ¼ cup kidney beans
- 60 grams | 2.12 ounces | ¼ cup tomatoes, chopped
- 30 grams | 1.06 ounces | ¼ cup bell pepper
- 2.5 grams | 0.09 ounces | 1 teaspoon cumin
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 244 kilocalories
- Total Fat: 6.2 grams
- Saturated Fat: 0.9 grams
- Carbohydrates: 35.0 grams
- Fibre: 9.7 grams
- Sugar: 5.7 grams
- Protein: 11.3 grams
- Sodium: 429 milligrams
- Calcium: 65 milligrams
- Iron: 3.3 milligrams
- Potassium: 710 milligrams
PREPARATION
These steps are followed for the preparation of Plant-Based Chilli With Beans And Warm Spices Mix:
- Heat Oil: In a small saucepan, heat the olive oil over medium heat.
- Add Vegetables: Add diced bell pepper and sauté for 2 to 3 minutes until softened.
- Add Beans And Tomatoes: Stir in the black beans, kidney beans and chopped tomatoes.
- Season: Sprinkle in the cumin and mix well to combine.
- Simmer: Reduce the heat to low and let the mixture simmer uncovered for 10 to 12 minutes, stirring occasionally.
- Serve: Once thickened and flavours are melded, transfer to a bowl and serve warm. Garnish with fresh coriander, lime or avocado if desired.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips for the preparation of Plant-Based Chilli With Beans And Spices Mix:
- Use Canned Beans: Rinse and drain canned beans to save time and reduce sodium.
- Thicker Chilli: Simmer for a few extra minutes uncovered to evaporate excess liquid.
- Batch Tip: Make a double or triple batch and portion for meal preparation or freezing.
- Flavour Boost: Add garlic, onion or chilli powder for extra depth and spice.
VARIATIONS
- Add Grains: Stir in cooked quinoa or brown rice for added bulk and texture.
- Spicy Option: Add jalapeños or a pinch of cayenne pepper for heat.
- Smoky Touch: Stir in a drop of liquid smoke or smoked paprika for a Barbecue-style twist.
- Cheesy Chilli: Top with a spoonful of vegan cheese or a dollop of vegan yoghurt for creaminess.
PREPPING AND STORAGE
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezer: Freeze cooled chilli in a sealed container for up to 1 month. Defrost overnight in the refrigerator before reheating.
- Meal Preparation: Portion the chilli into jars or containers with lids for grab-and-go lunches or easy dinners.
