Benecol

proven to lower cholestrol

Spicy Vegetable Chilli

Recipe by Benecol Chef

Preparation time 10 minutes
10m Prep
Preparation time 10 minutes
20m Cook
Plant stanol 0.9g
0.9g per serving
  • Recipe
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A quick and easy to make recipe

Serves 4

Serving Info:

One serving contains 0.9g of your
daily requirement of 1.5-2.4g of plant stanols

Ingredients:

for the chilli
  • - 15g Benecol® Olive Spread
  • - 1 onion, diced
  • - 2 cloves garlic, chopped
  • - 2 green chillis, deseeded and diced
  • - 1 red pepper, deseeded and sliced
  • - 1 carrot, diced
  • - 300g soya mince
  • - 400ml hot vegetable stock
  • - 1x 400g can kidney beans, drained
  • - 1 x 400g can chopped tomatoes
  • - 2 tbsp tomato puree

    for the tortilla chips
     
  • - 3 pitta bread, split
  • - 40g Benecol® Olive Spread, melted
  • - 1 tsp smoked paprika

    to serve (optional);
     
  • - 80g Benecol® Light Soft Cheese Style Spread
  • - 2 spring onions, thinly sliced
  • - 1 tbsp parsley, chopped
     
Recipe: Spicy Vegetable Chilli

Method:

  1. Melt the Benecol® Olive Spread in a large lidded pan and cook the onion for 5 minutes until softened.  Add the garlic, chilli and red pepper and cook for another 2 minutes.  Stir in the carrot, soya mince, stock, beans and tomatoes and tomato puree.  Bring to the boil, cover and simmer, stirring occasionally for 10 minutes.
  2. Meanwhile, preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC.  Brush the split pittas with the melted Benecol® Olive Spread then cut each into small triangles.  Place on a baking tray and sprinkle with the paprika.  Bake for 3-5 minutes until golden and crispy. Serve the chilli with the tortilla chips alongside.
  3. If using, mix the Benecol® Light Soft Cheese Style Spread with the spring onion and parsley and serve a dollop each with the chilli and tortilla chips.
     

Tip

  • If you like your chilli extra hot, serve sprinkled with dried chilli flakes.
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Nutrition Information

Per serving (584.0g)

Suitable for vegetarians
 
Plant Stanol intake (g)
0.9
Energy (kJ/kcal)
2600/622
Protein (g)
40.9
Carbohydrate (g)
90.7
of which sugars (g)
16.7*
Fat (g)
13.2
of which saturates (g)
2.5*
of which mono-unsaturates (g)
5.2*
of which poly-unsaturates (g)
4.6*
Salt (g)
2.3*
Fibre (g)
31.9*

* Indicates estimated value in nutritional table