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Chef's Choice

Vegan Chilli Non Carne

Our niece's favourite vegan recipe. Kidney beans and lentils in a spicy mexican style sauce enriched with sundried tomatoes.

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Dietaries

Dairy free
Egg free
Gluten free
Vegetarian
Vegan
Low fat
Protein+
Nut free

Preparation and storage notes

Remove lid and place meal on an oven tray. heat in oven from frozen at 180C for 35-40 minutes.

Ingredients

Kidney beans, Tinned tomato, Water, Onion, lentils, Sun-dried tomatoes in oil, Olive oil, Garlic, Ground cumin, Salt, Oregano, Chilli powder, White pepper, Cinnamon sticks

Nutritional information

Serving 300gPer servePer 100g
Energy1134 kJ
271 Cal
378 kJ
90 Cal
Protein16 g5 g
Fat, total5 g2 g
Saturated1 g0 g
Carbohydrates31 g10 g
Sugars16 g5 g
Sodium414 mg138 mg
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