Three-Bean Vegan Chilli with Avocado
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g tinned kidney beans
- 400 g tinned black beans
- 400 g tinned pinto beans
- 1 onion, diced
- 2 garlic cloves
- 1 red pepper, diced
- 400 g tinned chopped tomatoes
- 1.5 tsp chilli powder
- 1 tsp ground cumin
- 150 ml vegetable stock
- 1 avocado
- 1 lime
- 300 g long-grain white rice
Nutrition (per serving)
- Calories
- 730 kcal
- Protein
- 30 g
- Carbohydrate
- 116.3 g
- of which sugars
- 10.2 g
- Fat
- 10.4 g
- of which saturates
- 1.8 g
- Fibre
- 26.4 g
- Salt
- 2.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a large pan and cook the onion, garlic cloves and red pepper for 6-7 minutes until softened.
- 2
Stir in the chilli powder and ground cumin and cook for 1 minute.
- 3
Add the kidney beans, black beans, pinto beans, tinned chopped tomatoes and vegetable stock and simmer for 20 minutes.
- 4
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 5
Slice the avocado and squeeze over the lime juice. Serve the chilli over the rice, topped with the avocado.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.