Cholesterol-friendly recipe for 4 people, takes only 30 mins; recipe has olive oil, garlic, ginger, onion, courgette, red pepper, yellow pepper, chilli powder, red lentil, tomato puree, chopped tomato, sweetcorn, butter bean and kidney bean.
Vegetable & bean chilli
Course: Cholesterol-friendly
Servings
4
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 400g can kidney beans in water, drained
- Chilli Powder: 1 tbsp chilli powder
- Red Pepper: 1 red pepper, deseeded and chopped
- Olive Oil: 1 tbsp olive oil
- Onion: 1 large onion, chopped
- Chopped Tomato: 2 x 400g cans chopped tomatoes
- Courgette: 2 courgettes, diced
- Red Lentil: 100g red lentils, washed and drained
- Tomato Puree: 1 tbsp tomato puree
- Ginger: thumb-sized piece ginger, finely chopped
- Yellow Pepper: 1 yellow pepper, deseeded and chopped
- Butter Bean: 420g can butter beans, drained
- Sweetcorn: 195g can sweetcorn, drained
- Garlic: 1 clove garlic, finely chopped
Directions
- Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
- Stir in the lentils, tomato puree, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
- Add the sweetcorn and beans, and cook for a further 10 mins.
