Save 51% on your subscription
Plus, receive a copy of Good Food's Homemade Christmas
Heat the olive oil in a large pan over a medium-low heat and cook the onion, garlic and pepper for 10 mins, until the onion and pepper are softened.
Add the tomato purée, vinegar, spices, sugar, oregano, and a pinch of salt and pepper, stir well and cook for 1 min, then tip in the passata and cook for 2-3 mins.
Tip in all the beans and add 250-300ml water. Stir to combine.
Reduce the heat to low and simmer for around 15-20 mins, stirring now and then, until heated through. Meanwhile, cook the rice following pack instructions. Once the chilli is cooked, taste and adjust the seasoning, if needed.
Serve the chilli, reserving half for the vegetable & bean chimichanga, over cooked rice topped with the spring onions and coriander, and the soured cream on the side.