Three-Bean Vegetable Chilli with Brown Rice
A vegan dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 893 kcal, 42g protein, 163g carbs, 7g fat and 38g fibre per serving (approximate)
- About 25 minutes, preparation and cooking
- Estimated cost £2.13–£2.97 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 1¾ standard tins of mixed beans, drained
- 1 standard tin of tomatoes
- 1 onion
- 1 red pepper
- 1 tsp chilli powder
- 1 tsp cumin
- 80g brown rice (dry weight)
Method
- Peel and chop onion and red pepper into even pieces. Drain and rinse mixed beans.
- Heat a large non-stick pan over medium heat and soften onion and red pepper for 5-7 minutes, adding a splash of water if the pan starts to stick.
- Stir in chilli powder and cumin, then add mixed beans and tomatoes and simmer gently until tender and thickened.
- Meanwhile, cook the rice according to its packet instructions, then drain and serve alongside.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Cooked rice is stricter: chill it within an hour, keep it for a day at most and reheat it only once. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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