Use your choice of storecupboard pulses to make this healthy vegan chilli. Swapping meat for beans keep this one-pot recipe cheap to make and filling, too
Prep:15 mins
Serves 4
1 tbsp olive oil1 onion, chopped350g pepper, deseeded and sliced1 tbsp ground cumin1-3 tsp chilli powder, depending on how hot you want your chilli to be1 tbsp sweet smoked paprika400g can kidney beans in chilli sauce400g can mixed beans, drained400g can chopped tomatoesrice, to serve (optional)
STEP 1Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.STEP 2Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.
