Go Back
–+ servings
gluten free vegetable chilli with crisps

Gluten-free Vegetable Chilli

Avatar for Becky Terrell
This gluten-free vegetable chilli is my go to meal any day of the week. Its quick and easy to make and can boost your veggie intake for the day.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 Servings
Calories 525 kcal

Equipment

  • 1 Wooden Spoon
  • 1 Chopping Board
  • 1 Sharp Knife
  • 1 Frying pan
  • 1 Tin Opener
  • 1 Teaspoon
  • 1 Tablespoon
  • 1 Garlic Crusher

Ingredients
 
 

  • 1 Finely chopped onion
  • 1 Courgette cut into small cubes
  • 4 Garlic cloves
  • 400 g Can mixed beans
  • 400 g Can kidney beans in chili sauce
  • 400 g Can tomatoes ( or you can use fresh)
  • 250 g Tub of spicey tomato salsa
  • 1 tbsp Homemade tomato chutney
  • 1 tbsp Tomato puree
  • 1/2 tsp Paprika
  • 1 tsp Chilli flakes (you can use more if you like the heat)

Instructions
 

  • Finely chop an onion and chop a courgette into small chunks.
  • Fry them together with the crushed galic in a little oil for about 6 minutes.
  • Once the onion and courgette are fully cooked add the rest of the ingreidents, Beans, tomatoes, salsa, chutney, tomato purre and the spices.
  • Fry everything together for about 10 minutes.
  • Serve with rice or a jacket potato.

Nutrition

Calories: 525kcalCarbohydrates: 99gProtein: 31gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1296mgPotassium: 2480mgFiber: 24gSugar: 19gVitamin A: 918IUVitamin C: 29mgCalcium: 189mgIron: 11mg
Keyword chilli, vegetable
Tried this recipe?Let us know how it was!