Red Kidney Bean Chili with Roasted Fennel and Cilantro

Name: Red Kidney Bean Chili with Roasted Fennel and Cilantro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: International
Ingredients: 250 g Cooked red kidney beans; 200 g Fennel bulb, raw; 1 tbsp Fresh cilantro; 1 tbsp Olive oil

A comforting vegan bean chili highlighted by caramelised roasted fennel.

EasyPrep 10 minCook 20 min2 servings

Nutrition facts

Per serving

231Calories

13gProtein

18gCarbs

9gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Steps

1
Sauté sliced fennel bulb in olive oil for 8 minutes until lightly caramelised.
2
Stir in cooked red kidney beans and 80 ml water.
3
Simmer gently over low heat for 10 minutes.
4
Top with chopped fresh cilantro and serve hot.

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