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Chilli bean bowls with roasted cumin carrots

Chilli bean bowls with roasted cumin carrots

This chilli will taste even better made the day ahead and costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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4 out of 5 stars(4) Rate this recipe
VegetarianHealthyHigh fibre3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 550g loose Essential Carrots, scrubbed, cut into 1-2 cm rounds
  • 2 tbsp Essential Olive Oil
  • 1 tbsp ground cumin
  • 400g pack frozen Cooks’ Ingredients Bean & Chilli Mix
  • 400g can Essential Chopped Tomatoes
  • 400g can Essential Black Eyed Beans, drained
  • 250ml vegetable stock, made with a cube
  • 25g pack coriander
  • 1 Essential Lime, scrubbed then zested and cut into 4 wedges
  • 1 ripe avocado, diced or sliced
  • Chilli flakes, to serve


  1. Preheat the oven to 200ºC, gas mark 6. Put the carrots onto a large baking tray and toss with 1 tbsp oil and 1 tsp cumin, season well. Roast for 25-30 minutes until turning golden and tender, stirring from time to time.

  2. Heat the remaining 1 tbsp oil in a large saucepan, add the bean and chilli mix and the remaining 2 tsp cumin, then season and fry for 6-8 minutes. Tip in the chopped tomatoes, drained beans and the stock, then let it bubble away hard for 15-20 minutes, until reduced. Reserve a little of the coriander for garnish and roughly chop the rest. Stir the lime zest and chopped coriander into the chilli.

  3. Spoon the chilli into bowls and top with the carrot, avocado and the reserved coriander, squeeze over the lime and sprinkle with a few chilli flakes.

Cook’s tip

Carrots and other roots don’t need to be peeled for most recipes. The peelings (and just beneath) are where a lot of flavour and nutrients are packed in. Simply scrub with a stiff brush or scouring pad, then get chopping. 


Typical values per serving when made using specific products in recipe


1,701kJ/ 408kcals



Saturated Fat












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