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Vegetarian Bean Chilli

For 4 you'll need

  • 420g can kidney beans in chilli sauce
  • 400g can chopped tomatoes
  • 410g can haricot beans, drained
  • 410g can adzuki beans, drained
  • 1 Tbsp oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 tsp chilli powder
  • 1 tsp sugar
  • Pinch of salt
  • Sour cream and tortilla wraps to serve
  • 4
  • 15 mins


1. Heat the chilli con carne in a saucepan for five minutes until hot. 2. Place tortillas in a large frying pan on a low heat, carefully tossing to warm through. 3. To serve, arrange tortillas on a large plate or platter and pour over chilli. 4. Sprinkle with cheese and scatter over jalapenos. Serve with guacamole and sour cream.


For an extra hot dish, add fresh chillies. This recipe can be frozen for up to two months. Defrost thoroughly in a refrigerator prior to reheating.

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