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Tomato And Kidney Bean Breakfast Chili

Yields5 ServingsTotal Time20 mins

A vegan chili which can be made the night before, or made far in advance and stored in the freezer. A great breakfast for people who like something hot and savory to start the day with. Beans provide fiber and energy for the day ahead.

recipe image

 4 Tbsp olive oil
 2 garlic cloves, finely chopped
 1 tsp chili powder
 1 tsp paprika
 ½ tsp ground cumin
 3 large tomatoes, chopped
 1 ½ cups cooked and drained kidney beans
 Salt and pepper
1

Add the olive oil to a saucepan over a medium heat

2

Add the garlic, chili, paprika and cumin and stir as the onions soften for 2 minutes and the spices release their flavor

3

Add the tomatoes, beans, salt and pepper and simmer for about 15 minutes, leave to cool

4

Pack into four freezer-safe containers and stash in the freezer, or keep in the fridge for a day or two

5

Serving suggestions: ½ an avocado, juice of ½ lime, and a little cilantro

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories175
% Daily Value *
Total Fat 11.3g15%
Total Carbohydrate 14.5g6%
Protein 4.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.