Bean & Chickpea Chill

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This handy meal is a great source of fibre and vegetarian protein. It can be served with rice, or used as a filling for a quesadilla or burritos. It’s also a great one to keep in the freezer for when time is short.


  • 1 large onion
  • 2 cloves of garlic
  • Olive or rapeseed oil
  • 1 courgette (mushroom and peppers also work well)
  • 400g tin of tomatoes
  • 400g tin of chickpeas
  • 300g tin of black beans
  • Chilli powder
  • Smoked paprika


  • Chop the onion and garlic and sauté for 1-2 minutes in about a tablespoon of oil, then add the chilli powder and smoked paprika to taste (usually at least a tablespoon of each is needed)
  • Chop the courgette (and any other veg you would like to add), then cook this with the onion and garlic until it starts to soften
  • Add the chickpeas, black beans, tin of tomatoes
  • Simmer for about 15 minutes, then serve with rice or in a wrap

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