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Five-bean chilli

Five-bean chilli served on two plates

Five-bean chilli

Name: Five-bean chilli
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
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)

Esther Clark

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.4 out of 5.72 ratingsRate

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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

Freezable

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal439

low
fat8g

low
saturates1g
carbs69g
sugars10g
fibre14g

high
protein16g
salt0.04g

low

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.

RECIPE TIPS

TO DEFROST

To reheat, defrost thoroughly then warm through in a pan over a medium heat for 10 mins or until piping hot.

Recipe from Good Food magazine, September 2020

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A star rating of 4.4 out of 5.72 ratings

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