Easy Bean Chilli
  • 200 g Birds Eye Mexican Bean Mix, (a mixture of red kidney beans, black beans and chickpeas)
  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 2 garlic cloves, minced/finely chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp hot chili powder
  • A pinch of salt and pepper
  • 1 red bell pepper, sliced
  • 400 g tin of chopped tomatoes

Cheesy Nachos
  • Approx 4 large handfuls of tortilla chips
  • 100 g grated vegan cheese, (preferably one that melts!)

Optional extras
  • 250 g cooked rice, (I cooked mine with some paprika and tomato puree)
  • 1 avocado, halved, pitted and sliced
  • Fresh corainder, torn

  1. Make the chilli
  2. Heat the olive oil in a saucepan on a medium heat. Saute the onions, garlic and pepper for 4 minutes, until softened.
  3. Add the spices, salt and pepper then cook for a further minute.
  4. Stir in the beans and chopped tomatoes. Cover and cook for 5 minutes.
  5. Prepare the cheesy nachos
  6. Heat the grill.
  7. Scatter the nacho/tortilla chips onto a baking tray and sprinkle with the vegan cheese.
  8. Cook for a few minutes until the cheese starts to melt, then remove from the heat.
  9. Assemble the bowl
  10. Add a serving of the bean chilli to each bowl, along with some rice, avocado or any other extras you like, leaving room on one side of the bowl for the nachos.
  11. Place the nachos on the other side of the bowl. Serve and enjoy!

This article and recipe adapted from this site