Shopping list
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 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
1tsp smoked paprika
To serve (optional)
80g cream cheese
2 spring onions, thinly sliced
1 tbsp parsley, chopped

Spicy vegetable chilli and tortillas

10

PREP

20

COOK

0.8

STANOLS

4

SERVES

Description

Enjoy this colourful and satisfying chilli with healthy Tortillas.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

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 cream cheese 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.

Spicy vegetable chilli and tortillas

10

PREP

20

COOK

0.8

STANOLS

4

SERVES

Shopping list
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 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
1tsp smoked paprika
To serve (optional)
80g cream cheese
2 spring onions, thinly sliced
1 tbsp parsley, chopped

Description

Enjoy this colourful and satisfying chilli with healthy Tortillas.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

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 cream cheese 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.