Indulge in this low fat chili that delivers rich flavour without compromising on nutrition. Perfect for quick family dinners, it offers a satisfying bean-based meal option.
Vegetable and Bean Chili. Source of Protein. Low Fat. Authentic chili recipe made with kidney and pink beans, chicks and a selection of vegetables. The signature blend of spices is full of flavour and perfect served with a baked potato, rice or with nachos.
Ingredients: Water, Beans (Pink and Kidney) (24%), Tomatoes (12%), Potatoes, Onion, Tomato Puree, Modified Starch, Chickpeas (2.5%), Green Peppers, Red Peppers, Rapeseed Oil, Spices, Salt, Sugar, Jalapeno Pepper, Garlic, Oregano.
| Nutritional Information per 100g | per 1/2 can |
|---|---|
| Energy 403kJ / 96kcal | Energy 806kJ / 192kcal |
| Fat 2.5g | Fat 5g |
| - of which saturates <0.5g | - of which saturates <0.5g |
| Carbohydrate 12g | Carbohydrate 24g |
| - of which sugars 2.8g | - of which sugars 5.6g |
| Fibre 4.6g | Fibre 9.2g |
| Protein 4.1g | Protein 8.2g |
| Salt 1g | Salt 2g |
Preparation and Safety: Hob. Empty chili into a saucepan. Heat gently, stirring occasionally until piping hot. Microwave: Empty into a microwaveable bowl, cover loosely. Cook on high (100%). Cat D 750W 4 mins Cat E 850W 3 1/2 mins. Storage: Store in a cool dry place. Once opened, store unused contents in a covered non-metallic container, refrigerate and consume within two days.
