

This ready-to-eat chili combines cooked brown lentils with a mix of black beans, pinto beans, and kidney beans, along with carrots, sweetcorn, red peppers, tomatoes, and a blend of chilli, herbs, and spices.
It is high in protein and fibre, contributes to one of your five-a-day, and is approved by the Vegetarian Society as vegan. The chili can be heated and ready to serve in just two minutes, with a chilli rating of 2 for moderate spiciness.