
Vegetarian Chilli
CAL P/SERVE
475
kJ P/SERVE
1990
FAT P/SERVE
11.8g
SODIUM P/SERVE
1370g
This recipe features red kidney beans which are high in soluable fibre, help lower cholesterol, stabalize blood sugar levels and provide a steady, slow-burning form of energy. Even with the addition of 2tbs of light sour cream and 20g of light cheese, this recipe is low fat.
Ingredients
- 1 cans red kidney beans, drained and rinsed
- 1 can diced tomato
- 1 large onion, diced
- 1 pkt taco seasoning mix reduced salt
- ¼ cup water
- 1 tsp. olive oil
- 2 tbsp. light sour cream
- 1 tbsp. reduced fat cheese, grated
- Drizzle Sweet Chilli Sauce
- 1 spring onion sliced
Method
- In a pot heat olive oil then put onions on med heat stirring until softened. This should take around 10 mins.
- Once onions are softened add the red kidney beans and taco seasoning mix stirring for 1 min. Then add the diced tomatoes and water, stir so all combined.
- Turn down heat to a simmer, occasionally stirring so the bottom doesn’t burn. Keep simmering for around 15 mins, add more water if needed (should be saucey).
- Serve in bowl with a teaspoon of Bulla sour cream, spring onions, drizzle sweet chilli sauce and pinch of cheese if you like.
Nutrition Table
Servings: 2
Serving size:595g
Average Serve | Average 100g | |
---|---|---|
Energy | 1990 kJ | 335 kJ |
475 Cal | 80 Cal | |
Protein | 28.3 g | 4.8 g |
Fat, total | 11.8 g | 2.0 g |
- Saturated | 5.3 g | 0.9 g |
Carbohydrate | 62.3 g | 10.5 g |
- Sugars | 28.2 g | 4.7 g |
Sodium | 1370 mg | 230 mg |