This comforting vegetarian chilli is great for batch cooking – simply double up the recipe and pop the leftovers in the freezer. We’ve chosen to serve it alongside vibrant sweet potato jackets, but it’s equally delicious with cooked rice or grains.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
1HR
Total time
Ingredients
Servings
4
1 handful
M&S dried porcini mushrooms, soaked, finely chopped
1 tsp
cumin seeds
1
red onion, diced
1
M&S Remarksable Value red pepper, diced
4 cloves
M&S Remarksable Value garlic, minced
2 tbsp
M&S hot chipotle chilli paste
1 tbsp
M&S smokin' hot honey marinade
1 tin
(400 g)
(400 g)
M&S red kidney beans in chilli sauce
1 jar
(430 g)
(430 g)
borlotti beans
150 g
M&S red lentils
2
bay leaves
1 tin
(400 g)
(400 g)
M&S Remarksable Value Italian chopped tomatoes
1
M&S Remarksable Value vegetable stock pot
4
M&S Remarksable Value sweet potatoes
2
avocados, sliced
1
lime, juiced
1 tbsp
M&S pickled red onions
1
lime, cut into wedges
Nutrition per serving
Calories
662kcal
Fat
14.1 g
Saturates
1.9 g
Sugars
18.7 g
Salt
1411.4 mg
