Three bean Mexican chilli This spicy and comforting chilli is packed with plant-powered goodness, making it suitable for vegans. Throw in any weary or wilted veggies or beans you have to hand for a quick improvised dinner. Ingredients (serves 8 - eat some, freeze some) 2 tablespoons of olive oil Mix of vegetables, chopped (4 onions, 3 carrots, 2 celery sticks, 2 red peppers) – use what you have available to a similar quantity 2 fresh red chillis, finely sliced 4 garlic cloves, chopped 3 x 400 grams cans of mixed beans (kidney, black and borlotti are great) 2 x 400 grams cans of chopped tomatoes 4 teaspoons ground cumin 4 teaspoons ground coriander 4 teaspoons smoked paprika (non-smoked paprika will do) bunch of fresh coriander, chopped Method Heat 2 tablespoons of oil in a heavy-based pan and fry the mixed vegetables, with the garlic and chilli on a medium heat. Stir occasionally until softened about 4 minutes. Add the cumin, coriander and smoked paprika. Warm the spices for about 30 seconds. Add the chopped tomatoes. Bring the pan to a simmer, cover and leave to cook for 15 minutes stirring occasionally. Add all of the beans to the pan and cook for a further 10-15 minutes. To serve Serve the chilli sprinkled with fresh coriander and accompany with rice, tortillas or leftover bread. This delicious dish freezes really well. Planning and freezing meals helps to reduce: food waste; unexpected food purchases; and household food bills by up to £250 a year! For other ideas to make your own frozen ready meals check these out.