five bean chilli

Five-bean chilli

Recipe : Five-bean chilli
Category : Batch Cooking
Sub Category : Healthy Batch Cooking

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

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)

Step by Step method

STEP 1
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.
STEP 2
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.

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five bean chilli

Five-bean chilli

Ingredients

Step by Step method

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