Chilli no carne
Repurposing baked bean leftovers with even more beans and a few herbs and spices totally transforms this vegan chilli. It makes enough for lunch the next day too. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.94 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- Lime juice10 ml
Instructions
3 steps- 1
Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve.
- 2
Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander.
- 3
Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander.
Nutrition
1 serving ≈ 700 g
Nutrition values are estimates. - means data is unavailable.
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