CLEAN EATS: 3 BEAN CHILLI (VEGETARIAN/VEGAN/WHEAT/YEAST/DAIRY FREE)

Clean Eating 3 Bean Chilli

The Kitchen Shed - Clean Eating 3 Bean Chilli #cleaneatingukrecipes #eatcleanuk

  • YIELD: 3 Servings
  • PREP:
  • COOK:
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Clean Eating 3 Bean Chilli is a great source of protein, whilst being low in fat. It is full of flavour and different textures, you wont even be missing the meat.

Ingredients

      • 1/2 teaspoon Olive Oil
      • 1/4 medium Red Onion finely diced
      • 1/4 Courgette diced
      • 2 cloves Garlic minced
      • 390 grams chopped tomatoes (from a carton)
      • 150 ml Water
      • 1/4 Cup Frozen Green Beans thawed
      • 1/4 Cup Sweetcorn (organic if possible)
      • 1/4 Cup Kidney Beans rinsed
      • 1/4 Cup Cannellini Beans rinsed

Chilli seasoning mix:

  • 1/4 teaspoon Mild Chilli Powder
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Dried Oregano
  • 1/4 teaspoon Sweet Smoked Paprika
  • 1/4 teaspoon Garlic Powder
  • 1-2 teaspoon Bouillon Stock Powder (organic reduced salt if possible)
  • 1/4 teaspoon Sea Salt
  • 1 pinch Black Pepper

Instructions

  1. Measure out all of your ingredients and get them ready to go. Prepare the chilli seasoning mix and set aside in a bowl.
  2. Heat the olive oil in a saucepan with the diced onion and courgette and cook on a medium low heat for 5 minutes, keeping watch to ensure it doesn’t burn.
  3. Add the garlic and chilli seasoning mix and give it a quick stir, then pour in the chopped tomatoes and water.
  4. Bring to the boil, then reduce the heat and simmer for 5 minutes.
  5. Add the green beans (snapped smaller if they are long) and sweetcorn and cook for a further 5 minutes.
  6. Add kidney bean and cannellini beans and ensure the heat is low. Heat through for 4-5 minutes.
  7. Serve with wholegrain basmati rice, or a baked sweet potato and a green salad.