Make this fiery five bean chilli in 15 minutes flat for a delicious weeknight dinner.
The perfect protein-rich ingredients for your 15-minute fiery five bean chilli are Mexican Protein Seasoning and beans! Adding our vegan-friendly Protein Seasoning sachets to your cooking is a super-easy way to add extra protein and flavour to your meals, and they also contain no artificial colours, flavours or preservatives.
Don’t forget to check out the rest of our 15-minute vegan dinner recipes, like our Bangin’ BBQ Beetroot Burgers and Avocado-Toast Pizza.
Ingredients For Our Five Bean Chilli
Serves: 4
- 1 tbsp. Coconut Oil or rapeseed oil
- 1 white onion (chopped)
- 3 cloves garlic (peeled and finely chopped)
- Spices: 1 sachet Mexican Protein Seasoning OR 2 tsp. hot chilli powder, 1 tbsp. ground cumin, 1 tsp. paprika
- Beans: 400g tin mixed bean salad, 400g tin kidney beans, 2 tbsp. refried beans (optional)
- 200ml vegetable stock
- 400g chopped tomatoes
- 2 tbsp. tomato puree
- 300g brown rice (cooked)
- 1 lime
Method
1. Place a large saucepan on a medium heat and add coconut oil. Once melted, add onions and cook for 5 minutes, stirring occasionally. Add the garlic and spices then cook for a further 2 minutes while stirring.
2. Add the beans, chopped tomatoes, vegetable stock and tomato puree. Bring the mixture to the boil and then cover the pan with a lid and leave to simmer for 10 minutes on a medium to high heat, stirring occasionally.
3. Once cooked, serve with cooked brown rice and a squeeze of lime juice. Perfection.
To store, cover the chilli and allow to cool completely. Once cooled, transfer to the refrigerator and store for up to 3 days.
