Slow-Cooked Bean Chilli

Diabetes UK

This filling protein-packed dish takes no time at all to prepare. I use the 'keep warm' function so it's ready to eat when I get home from work.

  • Serves 4
  • Prep 20 minutes
  • Cook 30 minutes


  • spray oil of your choice (optional)
  • 2 medium onions, chopped
  • 1 tsp crushed garlic
  • 1/2 tsp ground ginger
  • 300g mixed mushrooms
  • 1-2 peppers (green, red or yellow), chopped
  • 300g Quorn mince
  • 1tbsp balsamic vinegar
  • 80g carrots, cubed
  • 400g can chopped tomatoes
  • 400g can chickpeas in water, drained
  • 400g can kidney beans in water, drained
  • 2 tsp tomato purée
  • 700ml very low-salt vegetable stock
  • Pinch chilli flakes


Step 1

Use the browning function on your pressure cooker to soften the onions, garlic, then sprinkle with the ginger.

Step 2

Add the mushrooms, peppers, soya mince and balsamic vinegar. When browned, add the carrots and cook for 20 minutes.

Step 3

Add the tomatoes, beans, chickpeas, tomato purée and enough stock to reach the middle of your cooker.

Step 4

Add the chilli flakes and set your pressure cooker for 30 minutes. Serve with rice.

Recipe tips

This recipe has been created by Balance cover star, Shivali, as part of her journey to remission.

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