Bean and pepper chilli


  • ¼ medium onion, chopped
  • 1 red pepper, chopped
  • 100g broad beans
  • 50g edamame beans
  • 1 tomato, finely chopped
  • ¼ tsp ground cumin
  • ¼ tsp chili powder
  • ¼ tsp sweet smoked paprika
  • 125g frozen cauliflower rice sachet
  • 1 handful fresh coriander  


  1. Dry fry the onion in a non-stick wok or saucepan until translucent.  
  2. Add the chopped pepper and broad beans, then season with cumin, chili powder and paprika. 
  3. Add the finely chopped tomatoes and a splash of water. Cover and simmer over a gentle heat until the peppers are soft. Stir occasionally.
  4. Meanwhile microwave the bag of cauliflower rice (alternatively grate raw cauliflower and steam until cooked)
  5. Arrange the cauliflower rice in a base of a bowl and top with the chili and fresh coriander.