Vegetable chilli served with rice and green salad

Vegetable Chilli

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With a fantastic blend of spices in the sauce, packed full of filling kidney and pinto beans and creamy chick peas, with chunks of potato, carrots and green beans, a truly lovely eat! This dish tastes so great with such a depth of flavour it's hard to believe it's a vegetarian option.

Why not try... with 40g of dry weight cooked white rice with a little sour cream and fresh tomato and coriander salsa.


Water, Vegetables (24%)(Potato, Carrot, Green Beans, Onion), Tomato Puree (15%), Red Kidney Beans (12%), Red & Green Peppers (5%), Chick Peas (4.5%), Pinto Beans (3%), Maize Starch, Modified Maize Starch, Sugar, Rapeseed Oil, WHEAT Flour (contains Calcium Carbonate, Iron, Thiamin, Nicotinamide), Spices, BARLEY, Malt Vinegar, Salt, Flavouring (contains WHEAT).


For allergens, see ingredients in CAPITALS.


Store in a cool, dry cupboard and use by the best before date.


Per Serving (270g) Per 100g
Energy 222 kcal ( kJ) 82 kcal (343 kJ)
Fat 6.2g
(of which saturates 2.2g)
(of which saturates 0.8g)
Carbohydrate 32g
(of which sugars 7.3g)
(of which sugars 2.7g)
Fibre 5.9g 2.2g
Protein 6.5g 2.4g
Salt 1.62g 0.6g