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Vegan Chilli Con Carne With Beans, Chickpeas and Lentils

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

25.0g

Energy (kJ)

2024kJ

Energy (kcal)

484kcal

Carbohydrate incl. fibre (g)

68.9g

Carbohydrate excl. fibre (g)

38.5g

Sugar (g)

6.6g

Fibre (g)

30.5g

Fat (g)

13.7g

Saturated fat (g)

3.6g

Unsaturated fat (g)

4.9g

Monounsaturated fat (g)

3.6g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

720mg

Salt (g)

1.80g

Vitamin A (IU)

4109IU

Vitamin C (mg)

43.4mg

Calcium (mg)

133mg

Iron (mg)

9.61mg

Potassium (mg)

1267mg

Total

149.7g

12146kJ

2905kcal

413.6g

230.9g

39.9g

182.8g

82.3g

21.9g

29.3g

21.6g

7.7g

0.0g

0mg

4320mg

10.81g

24653IU

260.5mg

801mg

57.64mg

7600mg

  • 20 ml olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 - 2 red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper
  • 15 ml Robertsons paprika
  • 15 ml Robertsons ground coriander
  • 15 ml Robertsons ground cumin
  • 15 ml Robertsons Origanum
  • 15 ml tomato paste
  • 1 red pepper, 1 x 1cm squares
  • 1 x 400 g tin chopped tomatoes
  • 1 packet Knorr Savoury mince Dry Cook-In Sauce
  • 1 Knorr vegetable stock pot (dissolved in 400ml hot water)
  • 1 x 400 g tin cowpeas, drained
  • 1 x 400 g tin black beans, drained
  • 1 x 400 g tin lentils, drained
  • tortillas
  • 1 tub guacamole
  • coriander