• 1 tbsp olive oil by Sainsbury's
  • 1 onion, roughly chopped
  • 2 sticks celery, washed, trimmed and sliced
  • 2 carrots, washed and diced
  • 1 red pepper, washed, deseeded and diced
  • 2 cloves garlics, crushed
  • 0.5 tsp paprika
  • 1 red chilli, washed and finely sliced
  • 400 g tin basics chopped tomatoes
  • 410 g tin black eyed beans by Sainsbury's, drained
  • 420 g red kidney beans in chilli sauce by Sainsbury's
  • 600 ml vegetable stock, hot
  • 50 g dark chocolate, grated
  • 0.5 bunch spring onions, washed, trimmed and finely sliced
  • 1 lime, cut into wedges
  • 80 ml be good to yourself soured fresh cream


  1. 1

    Heat the oil in a large pan and add the onion, celery, carrots and pepper. Cook over a medium heat for 10 minutes until the vegetables are soft. Add the garlic, paprika and half the chilli for the last 2 minutes.

  2. 2

    Stir in the tomatoes along with the drained black eyed beans and the kidney beans in chilli. Pour in the stock, then simmer for 10 minutes.

  3. 3

    Sprinkle over the grated chocolate and stir though the spring onions. Divide between 4 bowls or mugs and scatter over the remaining chilli. Serve with the lime wedges and soured cream on the side.

Nutritional Details

Each serving provides
  • Energy 1662kj 397kcal 20%
  • Fat 10.1g 14%
  • Saturates 5.5g 28%
  • Sugars 17.7g 20%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 272kj/65kcal

Each serving provides

7.9g carbohydrate 2.6g fibre 3.0g protein

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