Five-Bean Chilli includes beans, tomatoes and peppers. It's full of nutritious and filling veg.
Five-Bean Chilli
Rated 5 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
Calories
221
Five-bean chilli – with beans, tomatoes and peppers, it's full of nutritious and filling veg.
Juanma Bravo
Ingredients
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1½ tbsp rapeseed oil
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50ml water
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1 onion, sliced
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2 peppers, sliced
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2 garlic cloves, crushed
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1 tbsp ground cumin
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1 tbsp ground coriander
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2 tsp hot smoked paprika
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400g can chopped tomatoes
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400g can red bean, drained
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400g can white beans, drained
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400g can black beans, drained
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pinch of sugar
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250g rice
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small bunch of coriander, chopped
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soured cream or guacamole, to serve
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50g sweetcorn
Directions
Heat up the oil in a casserole dish, then fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown.
Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, cans of beans, 50ml water, then add the sugar and season.
Simmer, stirring regularly, for 15-20 mins until thickened.
Cook the rice following pack instructions.
Serve the chilli on the rice and scatter over the coriander.
Recipe Note
Top with a spoonful of soured cream, or guacamole.
