Quickie Bean Chilli 2.0

Quickie Bean Chilli 2.0

My tasty chilli recipe is ready in minutes, full of flavour and as spicy as you want to make it!

Give it a try, and if you want to make this in your slow cooker check out the tips in the recipe notes.


This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

100 g edamame beans, frozen
120 g kidney beans, tinned, drained weight
76 g dried brown basmati rice
26 g peppers, sliced
23 g onions, sliced
1 garlic clove, chopped or crushed
1 tsp smoked paprika
1 tsp ground cumin
1 chilli, sliced, seeds or no seeds up to you!
95 g chopped tomatoes, blended until smooth
6 g olive oil
25 g reduced fat sour cream
0.5 vegetable stock cube
100 ml water
10 g fresh coriander, chopped
5 pickled jalepeno slices
149 g broccoli
salt and pepper

Method

  • Put a sauce pan onto the heat, fill with boiling water and a pinch of salt.
  • Cook your rice according to the manufacturers instruction and once cooked, add a some cold water to the pan to stop the rice from over cooking.
  • Drain well and set aside.
  • Steam your veggies until they are cooked to your liking.
  • Using a mini food processor, blitz the peppers and onions as much as possible.
  • Add the olive oil to a frying pan and put on a medium heat.
  • Add the onion and pepper mixture and cook on a medium heat for 2 minutes, being careful not to let them colour too quickly.
  • Now add the frozen edamame beans and drained kidney beans and stir fry them for a few minutes.
  • Add the garlic, smoked paprika, cumin and chilli and thoroughly coat the beans.
  • Sprinkle the stock cube over the beans, add the water and stir.
  • Add the smooth tomato mixture, give everything a good stir and leave to simmer for a few minutes so that the water can reduce and the sauce thicken.
  • When the sauce has thickened, arrange your rice and veggies onto the plate to one side and add the bean mixture to the other side.
  • Top with the chopped coriander, jalepeno peppers and the sour cream.

Recipe Notes

  • For anyone following older BC plans, you’ll notice that this recipe features 3 items from the vegetable list, therefore amounts of 2 have been halved so as not to affect the macros. Because you need peppers, onion AND tomatoes to make this recipe work, you have to halve the peppers and onion in order to have the full tomato allowance to create a sauce.
  • The pickled jalapeno slices I use contain no added sugar.
  • This recipe can also be made using ready cooked rice. Adjust the amount according to your dietary needs.
  • An alternative serving suggestion is to leave out the rice and serve your chilli with new potato chips. Who wouldn’t want to dip their chips into the chilli!
  • I like to use low salt stock cubes.

Follow:
Nella Foulds
Nella Foulds

Find me on: Web