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Three bean mexican chilli
Photo: Gabriel Gurrola

Three bean mexican chilli

17 ingredients Serves 4 openrecipes

A great healthy dish suitable for veggies, vegans and meat eaters alike

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Estimated Nutrition (whole recipe, rough)

370
Calories
13g
Protein
15g
Fat
50g
Carbs

Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 13 portions →
Ingredient Portion assumed kcal
Olive Oil 1 tbsp (14g) 119
Kidney Beans 1/2 cup canned (128g) drained 112
Onion 1 medium (110g) 44
Carrot 1 medium (61g) 25
Tomato 1 medium (123g) 22
Soy Sauce 1 tbsp (15ml) 9
Cumin 1 tsp ground (2.1g) 8
Clove 1 tsp ground (2g) 7
Celery 1 stalk (40g) 6
Cinnamon 1 tsp ground (2.6g) 6
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Bay Leaf 1 leaf (0.6g) 2
Coriander not in our table 0
Cassia not in our table 0
Bean not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 tblsp veg oil
  • 1 large carrot, chopped into small dice
  • 1 large stick celery, chopped into small dice
  • 1 medium onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 red chilli (if using) finely chopped or 1/2-1tsp dried chilli flakes
  • 1 tblsp tomato puree
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bay leaf
  • 1 cinnamon stick, or piece of cassia bark
  • 1 tsp smoked paprika
  • 1 tsp soy sauce
  • 1 400g can of chopped tomatoes
  • 1 pepper, small dice
  • 100g each dried kidney beans, aduki beans and black eye beans, or a 400g can of each, drained
  • Handful of chopped coriander leaves

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By bbcgoodfood · Recipe sourced from openrecipes

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