Three-bean chilli with rice & soured cream

Method

• step 1

  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.

• step 2

  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.

• step 3

  Tip in all the beans and add 250-300ml water. Stir to combine.

• step 4

  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.

• step 5

  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.