FIVE-BEAN CHILLI

Five-bean chilli image

Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg

Provided by Esther Clark

Time 35m

Number Of Ingredients 14

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)

Steps:

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.

Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium