Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Vegan Leek And Bean Chilli
A really quick and easy, tasty dinner, which will not break the bank.
Course
Main
Cuisine
Mexican, Vegan, Vegetarian
Keyword
budget, easy, gluten-free
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
158
kcal
Author
Eva Burg
Ingredients
1
red onion
peeled and finely chopped
4
cloves
garlic
peeled and finely chopped
1
red pepper
1
yellow pepper
1/2
teaspoons
ground chilli
or 1 fresh chilli
2
stalks
leeks
2
tablespoons
oil
1
teaspoon
cumin seeds
2
teaspoons
salt
1
can
kidney beans
2
cans
chopped tomatoes
1/3
cup
tomato puree
1
teaspoon
ground coriander
1
teaspoon
ground cumin
1/2
teaspoon
smoked paprika
1/4
teaspoon
freshly ground black pepper
1
tablespoon
brown rice syrup
1
bunch
fresh coriander
1
teaspoon
apple cider vinegar
US Customary
-
Metric
Instructions
Remove the seeds of the peepers and fresh chilli (if using) and slice them along with the leek into fine stripes.
Heat oil in a big pan and fry the onions and garlic for about 5 min.
Now add the sliced leeks and peppers along with the chilli, cumin seeds and salt, and fry for another 5 min at medium heat.
Drain the black or kidney beans and rinse them thoroughly.
Add them to the pan with the tinned tomatoes, the tomato puree, ground coriander, ground cumin, paprika, black pepper and brown rice syrup.
Crank up the heat until it boils, then reduce the heat and let it simmer for a further 10 minutes.
Finely chop up the fresh coriander and stir it through along with the apple cider vinegar.
Add salt and pepper to personal taste, enjoy.
Nutrition
Calories:
158
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
7
g
|
Sodium:
1476
mg
|
Potassium:
688
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
1675
IU
|
Vitamin C:
117.5
mg
|
Calcium:
95
mg
|
Iron:
3.5
mg