Vegetarian chilli con carne


10-07-2016 -


+/- 750 gr drained beans. Chickpeas, Kidney beans, Chilli beans (3 cans)

1 yellow bell pepper

1 red bell pepper

1 onion

1 bunch coriander, leaves and stems separately

2 cloves garlic

1 red chilli, deseeded

1 green chilli, deseeded

1 tin peeled tomatoes

1 tsp cayenne pepper

1 tsp cinnamon

1 tsp ground cumin

Greek yoghurt




- Preheat the oven to 180c

- Fry the onion, garlic and pepper for about 5 min

- Add the steals of coriander, chilli peppers and spices and then bake on low heat

- Add the beans and tomatoes and cook over low heat for 30 minutes

- Cut the tortillas and small triangles and grid lightly in 5 to 10 minutes

 Serve the chilli with coriander leaves, Greek yogurt and tortilla chips


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Petra van den Driessche
Crossfit and fashion addict

I'm Petra, Crossfit and fashion addict. Married, mother of Puck and Flor and head over heals with my two dogs Boes and Fien.

After art school I ran my own fashion boutique for 14 years. Now all my drive and passion goes into my Crossfit training and my blog The blonde box. I write about training real hard, tasty paleo food and the fashion in training outfits. Read my blog on all the beautiful things in life with the focus on having fun. Being earnest is allowed, but always with a smile!

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