Bruno Loubet’s Bean and Vegetable Chilli

A nutritious one-pot vegetable and bean chilli served with brown rice, enriched with spices, cocoa solids, and fresh herbs.

Vegetarian Healthy One-Pot Chilli High Fibre

Estimated Nutrition

Calories

359

kcal / serving

2154 kcal total

Carbs

46g

per serving

276 g total

Fat

13g

per serving

78 g total

Protein

per serving

54 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Chocolate

100 percent cocoa solids, finely grated

CondimentsSauces

100

Tomato Purée

100

Brown Sauce

tbsp

Worcestershire Sauce

GrainsCereals

260

Brown Basmati Rice

LegumesPulses

100

Flageolet Beans

240

Red Kidney Beans

drained weight, tinned

NutsSeeds

1.5

tsp

Coriander

ground

1.5

tsp

Cumin

ground

tsp

Smoked Paprika

sweet

cloves

Garlic

crushed

pinch

Sea Salt

piece

Bay Leaf

Coriander

leaves, roughly chopped

pinch

Black Pepper

freshly ground

OilsFats

100

Rapeseed Oil

Vegetables

125

Onion

cut into chunks

125

Celery

cut into 3cm chunks

Fennel

cut into 3cm chunks

piece

Carrot

large, cut into 3cm chunks

375

Button Mushrooms

piece

Red Chilli

Ginger

fresh root, finely grated or sliced

piece

Red Pepper

cut into large dice

200

Piquillo Peppers

400

Chopped Tomatoes

tinned

Method

Toast the spices in a dry frying pan over low–medium heat for one minute.

Pulse onion, garlic, celery, fennel, carrot, mushrooms, chilli, ginger, and red pepper in a food processor until diced.

Fry the vegetable base, toasted spices, and salt in 100ml oil for 10 minutes.

Boil flageolet beans in 550ml water for 10 minutes, then remove beans while keeping the water.

Add tomato purée, piquillo peppers, and chopped tomatoes to the vegetable base and simmer for 10 minutes.

Stir in both bean varieties, brown sauce, and Worcestershire sauce, then cook for 5 minutes.

Boil brown rice and bay leaf in the reserved bean liquor for 15–20 minutes until tender.

Stir the grated chocolate into the chilli and season with salt and pepper.

Serve the chilli with chopped coriander over the cooked brown rice.