• Low-calorie cooking spray
  • 1 red onion (thinly sliced)
  • 3 garlic cloves (crushed)
  • 1 TBSP ground cumin
  • 1tsp ground cinnamon
  • 1 tsp smoked paprika
  • 2 tsp smokey Chipotle rub
  • 2 x 400g cans chopped tomatoes
  • 1 tsp red wine vinegar
  • 200g roasted red peppers in brine from jar (drained and chopped)
  • 150g frozen sweetcorn
  • 350g long grain rice
  • 2 x 400g cans black beans (drained and rinsed)
  • 4 TBSP fresh coriander (chopped)
  • Fat free natural fromage frais (to serve)


  • STEP 1
    Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the onion for 5-6 minutes, or until just softened.
  • STEP 2
    Stir in the garlic and cook for 1 minute. Add the spices, chipotle rub, chopped tomatoes, red wine vinegar, roasted red peppers and sweetcorn. Season, bring to the boil, then cover and simmer for 20 minutes.
  • STEP 3
    Cook the rice according to the packet instructions.
  • STEP 4
    Add the black beans to the chilli. Simmer for 5 minutes, uncovered, then remove from the heat and stir in half the coriander.
  • STEP 5
    Divide the rice and chilli between 4 bowls and top with a dollop of fromage frais sprinkled with paprika. Garnish with the remaining coriander and serve.

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