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Check out the latest recommended times in our Cooking Guidelines.
Vegan Chilli with Pasta & Zingy Lime Yoghurt
Get your saucepan out and chuck in creamy kidney beans, saucy tomatoes and warming Mexican spices. Add sweetcorn, peppers and kale for veggies. Dollop onto our brown rice fusilli pasta, then drizzle with cooling lime yoghurt to balance the heat.
1/3 daily fibre
8 plants
Low sat fat
Family classics
Serving size
Ingredients
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 400g passata (tomatoes, salt, citric acid)
- 460g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 80g sliced kale
- 140g sweetcorn (sweetcorn, water, salt)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 garlic clove
- 2 pepper
- 1 onion
Nutritional Information
Calories: 529
Protein: 18g
Carbs: 84g
Fat: 12g
Vegan Chilli with Pasta & Zingy Lime Yoghurt
Get your saucepan out and chuck in creamy kidney beans, saucy tomatoes and warming Mexican spices. Add sweetcorn, peppers and kale for veggies. Dollop onto our brown rice fusilli pasta, then drizzle with cooling lime yoghurt to balance the heat.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater, a measuring jug & a small mixing bowl
Prep & soften the veg
- Finely dice the onion and peppers. Finely chop or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion, peppers and garlic and cook for 4-5 mins, until softened
Cook the pasta
- Add the pasta to the saucepan and boil for 7-8 mins, until cooked, then drain
Get your simmer on
- Add the spice mix to the veggie pan (use half for less heat) and cook for 1 min
- Drain and rinse the beans and sweetcorn, then add to the pan along with the passata and 200ml water
- Add the stock, stir to dissolve and simmer for 3-4 mins, until the sauce has thickened. Season with salt and pepper
Make the lime yoghurt
- Roughly chop the coriander. Zest and halve the lime
- Add both to the small mixing bowl, along with the yoghurt and lime juice (to taste), a pinch of salt and pepper
Last bits & plate up
- Pick the woody bits from the kale, then stir into the chilli sauce along with the cooked pasta
- Simmer for a final 3-4 min, until the kale has wilted
- Serve the pasta into bowls. Drizzle over the zingy lime yoghurt
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