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Vegan Chilli Con Carne with Beans, Chickpeas and Lentils

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

28.3g

Energy (kJ)

2414kJ

Energy (kcal)

577kcal

Carbohydrate incl. fibre (g)

83.2g

Carbohydrate excl. fibre (g)

48.4g

Sugar (g)

8.7g

Fibre (g)

34.9g

Fat (g)

16.5g

Saturated fat (g)

4.6g

Unsaturated fat (g)

6.2g

Monounsaturated fat (g)

4.7g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.1g

Cholesterol (mg)

6mg

Sodium (mg)

729mg

Salt (g)

1.82g

Vitamin A (IU)

4696IU

Vitamin C (mg)

45.1mg

Calcium (mg)

259mg

Iron (mg)

11.39mg

Potassium (mg)

1603mg

Total

169.8g

14485kJ

3465kcal

499.4g

290.2g

52.5g

209.2g

98.7g

27.9g

37.0g

28.1g

8.9g

0.9g

37mg

4372mg

10.94g

28177IU

270.8mg

1556mg

68.36mg

9620mg

  • 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, to season
  • Robertsons ground black peppercorns, to taste
  • 15 ml Robertsons paprika
  • 15 ml Robertsons ground coriander
  • 15 ml Robertsons ground cumin
  • 15 ml Robertsons oregano
  • 15 ml tomato paste
  • 1 red pepper, 1 x 1cm squares
  • 1 x 400 g tin chopped tomatoes
  • 48 g packet Knorr savoury mince Dry Cook-In Sauce
  • 1 Knorr vegetable stock pot (dissolved in 400ml hot water)
  • 1 x 400 g tin black-eyed peas, drained
  • 1 x 400 g tin black beans, drained
  • 1 x 400 g tin lentils, drained
  • tortillas
  • 1 tub guacamole
  • coriander