Main Meals Recipes

Chipotle Chilli Beans

Iron can be found in animal sources e.g. meat and fish (known as haem iron) or from plant sources e.g. beans, pulses, nuts and fortified product such as cereals and bread (known as non-haem).

Serves 6


  • 1 chipotle chilli
  • 1 tbsp extra virgin olive oil
  • 2 red onions, chopped
  • 2 sticks of celery, diced
  • 3 garlic cloves, chopped
  • 1 tsp dried oregano
  • 2 tsp smoked paprika
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 1 tin black beans, rinsed and drained
  • 1 tin haricot beans, rinsed and drained
  • 2 bell peppers, sliced
  • 1 tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 30g coriander, chopped, leaves reserved
  • 200g kale, finely sliced

To serve

  • 6 portions of cooked brown basmati rice
  • 1 avocado, sliced
  • 6 tbsp soya yoghurt
  • 30g dairy-alternative cheese
  • 1 lime, cut into 6 wedges


  • Soak the chipotle chilli in 100ml boiling water for 5 minutes.
  • Meanwhile, add the olive oil, onions and celery to a large pan and cook for 5 minutes till soft. Chop the now soaked chipotle chilli and add to the pan along with the garlic and cook for a few minutes.
  • Add the dried spices, beans and peppers and cook for 1 minute before adding in the tinned tomatoes, tomato puree, chipotle soaking water and around 200ml extra water. Add the coriander stems and cook for 20 minutes.
  • In the final 5 minutes of cooking, add the kale.
  • Serve in bowls with rice, and add the optional extras of avocado, soya yoghurt, dairy-free cheese and a squeeze of lime.

Per serving: 473kcal/ 13g fat/ 2.1g saturated fat/ 64g carbohydrates/ 15g fibre/ 16g protein/ 4.1mg iron

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