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Vegetarian Chilli

Vibrant roasted vegetables with nutty grains in a sweet chilli sauce

  • Timer
    Cook 30 min
  • Chart 516.0 cal/
  • Chef hat Easy


Roast the assorted vegetables. Drain and rinse the tinned red kidney beans. Finely chop the coriander.


  1. 1 Preheat the oven to 210’C (190’C fan) gas 9.
  2. 2 Tumble the vegetables (we suggest sweet potato, peppers, red onion, courgettes) with the olive oil in a shallow roasting dish. Roast for 15 minutes.
  3. 3 Meanwhile heat together the chilli con carne paste, chopped tomatoes and kidney beans until simmering. Stir in the pulses and season, to taste, with salt.
  4. 4 Now tumble together the roasted vegetables with the chilli grain sauce, lightly coating the roasted vegetables.
  5. 5 Stir in freshly chopped coriander and serve.
  • Average per serving
  • Calories 516.0kCal
  • Fat10.2g
  • Saturated1.3g
  • Salt1.0g
  • Carbohydrates
  • Sugar20.6g
  • Proteing
  • Fibreg