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Pressure cooked bean chilli

Slow-cooked bean chilli

This filling protein-packed dish takes no time at all to prepare. I use the 'keep warm' function so it's ready to eat when I get home from work.

Serves

4

Prep

20 minutes

Cook

30 minutes

Nutritional Information:

Each 500g serving contains (excludes serving suggestion)

KCal: 330
Carbs: 38.3g
Fibre: 18.1g
Protein: 24.2g
Fat: 4.9g
(Low)
Saturates: 0.7g
(Low)
Sugars: 15.0g
(Low)
Salt: 0.36g
(Low)
Fruit/Veg Portion: 5

What makes a healthy, balanced diet?

Ingredients

Ingredients

spray oil of your choice (optional)
2 medium onions, chopped
1 tsp crushed garlic
1/2 tsp ground ginger
300g mixed mushrooms
1-2 peppers (green, red or yellow), chopped
300g Quorn mince
1tbsp balsamic vinegar
80g carrots, cubed
400g can chopped tomatoes
400g can chickpeas in water, drained
400g can kidney beans in water, drained
2 tsp tomato purée
700ml very low-salt vegetable stock
Pinch chilli flakes

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Method

Method

Step 1

Use the browning function on your pressure cooker to soften the onions, garlic, then sprinkle with the ginger.

Step 2

Add the mushrooms, peppers, soya mince and balsamic vinegar. When browned, add the carrots and cook for 20 minutes.

Step 3

Add the tomatoes, beans, chickpeas, tomato purée and enough stock to reach the middle of your cooker.

Step 4

Add the chilli flakes and set your pressure cooker for 30 minutes. Serve with rice.

Recipe tips

This recipe has been created by Balance cover star, Shivali, as part of her journey to remission.