- Five-Bean Chilli.jpg (46.57 KiB) Viewed 300 times
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1½ tbsp rapeseed oil
- 1 onion, sliced
- 2 peppers, sliced
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp hot smoked paprika
- 400g can chopped tomatoes
- 400g can mixed beans, drained
- 400g can black beans, drained
- Pinch of sugar
- 250g brown rice
- ½ small bunch coriander, chopped
- Soured cream or guacamole, to serve (optional)
Method
1. Heat the oil in a casserole; fry the onion and peppers for 10 minutes over a medium heat. Add the garlic and spices, and fry for 1 minute. Pour in the tomatoes, beans and 50ml water; add the sugar and season. Simmer, stirring regularly, for 15 - 20 minutes, until thickened.
2. Meanwhile, cook the rice following the packet instructions. Ladle the chilli on top of the rice and scatter with the coriander. Serve with soured cream and/or guacamole, if you like.
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