The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fava & Kidney Bean Chilli with Green Beans
Pea and lava bean protein chunk chilli with kidney beans, green beans and kale.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 480g kidney beans (drained) (Kidney Beans, Water, Salt)
- 125g Profusion Organic pea & fava chunks (pea protein concentrate, fava bean protein concentrate, salt)
- 2 carrot
- ½ tsp red chilli flakes
- 3 garlic clove
- 2 tbsp smoked paprika
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 160g green beans
- 200g passata
- 100g kale
- 1 onion
Nutritional Information
Calories: 463
Protein: 33g
Carbs: 46g
Fat: 16g
Fava & Kidney Bean Chilli with Green Beans
Pea and lava bean protein chunk chilli with kidney beans, green beans and kale.
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Cooking Instructions
- Place the fava protein chunks in a large bowl and cover with cold water. Leave a side for 10 mins, then drain.
- Meanwhile, finely dice the onion. Peel and cut the carrots lengthways into quarters, then finely slice. Finely chop or grate the garlic. Heat 2 tbsp oil in a large frying pan over medium-high heat. Add the onion and carrot and cook for 5-8 mins, until softened and golden. Season with sea salt and black pepper.
- Trim the green beans. Drain and rinse the kidney beans. Add the garlic, smoked paprika and chilli flakes (to taste) to the pan, cook for 1 min, then stir in the protein chunks and kidney beans. Stir to coat, then add the green beans. passata, balsamic vinegar and 350ml water to the pan. Bring to the boil, then simmer for 5-6 mins, until thickened.
- Stir the sundried tomato paste into the chilli, then add the kale. Cover the pan with a lid and cook for a further 5 mins, until the kale is wilted. Season to taste with sea salt and black pepper.
- Serve into bowls and dollop the yoghurt on top.
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