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Spicy Chipotle Bean Chilli

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

7.9g

Energy (kJ)

1014kJ

Energy (kcal)

242kcal

Carbohydrate incl. fibre (g)

28.2g

Carbohydrate excl. fibre (g)

18.7g

Sugar (g)

8.9g

Fibre (g)

9.5g

Fat (g)

12.2g

Saturated fat (g)

1.9g

Unsaturated fat (g)

9.6g

Monounsaturated fat (g)

2.7g

Polyunsaturated fat (g)

6.9g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

367mg

Salt (g)

0.92g

Vitamin A (IU)

5745IU

Vitamin C (mg)

57.7mg

Calcium (mg)

92mg

Iron (mg)

2.83mg

Potassium (mg)

867mg

Total

31.5g

4055kJ

969kcal

112.6g

74.8g

35.8g

37.8g

48.8g

7.7g

38.5g

10.8g

27.6g

0.2g

0mg

1468mg

3.67g

22979IU

231.0mg

368mg

11.30mg

3469mg

  • bunch fresh coriander
  • 1 red onion chopped
  • 1 carrot peeled and cubed
  • 45 ml vegetable oil
  • 2 cloves garlic finely chopped
  • 1 red pepper cubed
  • 15 ml chipotle paste
  • 400 g tinned red kidney beans drained
  • 30 ml tomato paste
  • 500 g fresh tomatoes chopped
  • Knorr Vegetable Stock Pot
  • 100 ml water
  • 5 ml Robertsons dried oregano
  • salt and pepper to taste
  • rice fajitas or tortilla chips to serve
  • Greek yoghurt to serve