Main courses · Vegetarian
Ancho chilli bean bowl
Clean and scrape down the roots of your coriander with a spoon to remove the tougher, more fibrous bits on the outside of the roots, before adding to the mixing bowl.
TM6TM7
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 60 min
- Total
- 60 min
- Yield
- 4 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Main coursesVegetarian
- Time
- Medium
- Nutrition
- High fibreUnder 500 kcal
- Diet
- VeganPlant based
- Difficulty
- Easy
- Rating
- Proven favourite
- dried ancho chillies
- 2
- hot water
- hot water
- fresh coriander
- 2 sprigs
- garlic
- 2 cloves
- extra virgin olive oil
- 20 g
- brown onion
- 200 g
- red capsicum
- 160 g
- tomato paste
- 20 g
- ground cumin
- 1 tsp
- ground coriander
- 1 tsp
- dried oregano
- 1 tsp
- ground cinnamon
- 0.5 tsp
- ground sweet paprika
- 1 tsp
- canned chopped tomatoes
- 400 g
- canned black beans
- 400 g
- canned chickpeas
- 400 g
- sea salt
- 0.5 tsp
- ground black pepper
- 0.3 tsp
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 16.5 g
- Energy
- 1,513.4 kJ
- Calories
- 361.7 kcal
- Fat
- 9.3 g
- Fibre
- 19.1 g
- Carbohydrates
- 57.5 g
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