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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat 2 tbsp oil in a large saucepan and gently cook the onions, garlic and peppers for 15 minutes, stirring until the onion is softened and golden. Add the spice rub, cook for a minute, then stir in the tomatoes and stock, bring to the boil and simmer for 15-20 minutes until thickened.
Preheat the oven to 200˚C, gas mark 6. Add the beans and habanero chilli paste to the pan and cook for a further 5 minutes or so until piping hot. Using a pair of scissors, cut each tortilla into 12 wedges. Brush lightly with the remaining oil and spread out on two large baking sheets. Bake for 6-8 minutes until crispy and golden.
Divide the chilli between bowls, scatter with vegan original, jalapenos and coriander, and serve with the warm tortilla chips.
Typical values per serving when made using specific products in recipe
Energy | 1,437kJ/ 343kcals |
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Fat | 12g |
Saturated Fat | 3.3g |
Carbohydrates | 41g |
Sugars | 14g |
Fibre | 13g |
Protein | 12g |
Salt | 1.6g |
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