Five-Bean Chilli includes beans, tomatoes and peppers. It's full of nutritious and filling veg.
Five-bean chilli – with beans, tomatoes and peppers, it's full of nutritious and filling veg.
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 red bean, drained
400g can white beans, drained
400g can black beans, drained
pinch of sugar
small bunch of coriander, chopped
soured cream or guacamole, to serve
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.
Top with a spoonful of soured cream, or guacamole.