I’ve done the research on this recipe and have a Slimming World, Weight Watchers, and calorie count so that if you decide to make this vegetarian bean chilli with rice you’ll know exactly what you’re dealing with.
You will want to allow 100g of cooked white rice per person to add to the meal; this is included in the meal value calculations. The chilli will keep in a sealed box in the fridge for about 3 days, or freezes for up to 3 months if well insulated. Calories Per Serving: 132
Weight Watchers Pro Points Per Serving: 4
Slimming World Information: Syn-Free
Vegetarian Bean Chilli
- 1 spritz of sunflower oil (use a light oil spray or keep your sunflower oil in a spray bottle)
- 1 large onion, chopped
- 2 cloves garlic, peeled and chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 3 medium carrots, peeled and chopped
- 250g broccoli, chopped
- 500ml passata
- 380g cooked kidney beans (this is the weight of a drained can or carton)
- Salt and pepper to taste
Take a large saucepan with a lid, spray the inside of the saucepan while still cold. Place on a medium heat and wait until it’s hot.
Once hot, add the onion and garlic. Cook until softened, not cooked. Add the ground cumin and paprika, stir until the ground spices coat the onions and garlic. Add in the rest of the ingredients, excluding salt and pepper. Stir well.
Cover the saucepan and bring it to a slow simmer. Cook for 30 minutes, until the vegetables are tender but still have a bit of a crunch.
Serve with 100g of cooked white rice per person.