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Quick bean chilli pittas recipe

1 rating

Beans are a great source of protein for veggie and vegan diets, and taste even better when stuffed into pitta breads. Batch-cook this recipe for easy healthy lunches all week. See method

Serves 8
Takes 35 mins
291 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

1 tsp rapeseed oil
80g frozen diced onion or 1 small onion, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
2 x 400g tins haricot beans
2 x 400g tins red kidney beans
400g tin chopped tomatoes
250g sliced mixed frozen peppers
8 wholemeal pittas, toasted
90g pack babyleaf salad
0% fat Greek-style yogurt (optional)
fresh coriander (optional)

2 of your 5-a-day

Each serving contains

Energy
1220kj
291kcal 15%
Fat
3g 4%
Saturates
0g 2%
Sugars
6g 7%
Salt
0.5g 8%

of the reference intake
Carbohydrate 44.2g Protein 15.3g Fibre 14.6g

Method

Heat the oil in a saucepan over a medium heat and cook the onion for 5 mins. Stir in the spices, cook for 1 min, then season. Tip in the beans and juices and tomatoes. Bring to a simmer, then cook over a medium heat for 10 mins.
Stir in the peppers and cook for 10 mins until thickened slightly. Spoon into the pittas with salad, yogurt and fresh coriander, if you like.

Tip: Make a double batch and freeze for a speedy midweek meal. Otherwise, the cooled chilli will last for 3 days in an airtight container in the fridge.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Healthy lunch recipes