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Beans With Vegetables and Fresh Chilli

Recipe #302186 | 40 min | 15 min prep | SERVES 4 -6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

katew

RECIPE BY: katew

Adapted from a 2002 edition of Australian Table Magazine. Serve with rice or crusty bread or put into tortillas.

Posted on: May 5, 2008

Print Recipe

Ingredients

  • 2 onion, finely chopped
  • 2 garlic clove, finely chopped
  • 2 tablespoons olive oil
  • 1 long red chili, seeded and finely chopped
  • 2 teaspoons ground cumin
  • 200 g carrot, finely chopped
  • 1 (425 g)  can chopped tomato
  • 1 red capsicum, finely sliced
  • 1 green capsicum, finely sliced
  • 2 cups corn kernel
  • 1 (400 g)  can red kidney bean, drained
  • 1 (425 g)  can cannellini beans, drained
  • 2 tablespoons coriander, chopped
  • 2 tablespoons parsley, chopped
  • salt and pepper

    • Directions

    1. 1
      Heat oil in pot and cook onion and garlic for 4 minutes.
    2. 2
      Add cumin and chilli, cook further 2 minutes.
    3. 3
      Add carrot and tomatoes and simmer 10 minutes.
    4. 4
      Add capsicums, corn and 1 cup of water.
    5. 5
      Simmer 10 more minutes till vegetables are tender.
    6. 6
      Toss through beans, coriander and parsley and season to taste.

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    Nutrition Facts

    Serving Size 1 (586g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    1 red chili

    Calories 500
    Calories from Fat 82 (16%)
    Amount Per Serving %DV
    Total Fat 9.1g 14%
    Saturated Fat 1.3g 6%
    Monounsaturated Fat 5.4g
    Polyunsaturated Fat 1.8g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 67mg 2%
    Potassium 1896mg 54%
    Total Carbohydrate 87.6g 29%
    Dietary Fiber 21.4g 85%
    Sugars 11.4g
    Protein 24.6g 49%
    Vitamin A 13003mcg 260%
    Vitamin B6 0.9mg 42%
    Vitamin B12 0.0mcg 0%
    Vitamin C 127mg 211%
    Vitamin E 2mcg 8%
    Calcium 192mg 19%
    Iron 9mg 50%

    detailed view...

    how is this calculated?

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