Five-bean chilli

batch cook beans chilli freezable veggie

N/A

Source

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

Heat the oil in a casserole dish and 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, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.

Meanwhile, 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, if you like.