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Three Bean Chilli
Who doesn't love a bean chilli? This classic recipe hits the spot for family dinners – and if you don't finish it all, it's freezer-friendly.
Ingredients
Ingredients
- red onion, peeled + diced
- garlic cloves, peeled + diced
- red chilli, seeds removed + diced
- smoked paprika
- ground cumin
- cayenne pepper
- mixed herbs
- tins of beans, (we use black, kidney + pinto) drained + rinsed
- tins of plum tomatoes
- sugar
- tomato puree
- salt + pepper
- brown rice
- frozen sweetcorn
- fresh coriander, leaves roughly chopped
Method
- 1
Heat a little oil in a saucepan on a medium heat. Add the red onion, garlic and chilli to the saucepan and fry for 5 minutes.
- 2
Add the smoked paprika, cumin, cayenne and mixed herbs to the saucepan and fry for a further 2 minutes.
- 3
Add the beans along with the tinned tomatoes, sugar, tomato puree, pinch of salt and 160ml (2/3rd cup) of water. Stir to combine, bring to the boil then leave to simmer for 35 minutes.
- 4
Meanwhile, cook the rice as per packet instructions.
- 5
Stir the sweetcorn into the chilli and cook for another 5 minutes. Taste and season with salt and pepper to perfection.
- 6
Serve the chilli with the rice and top with coriander leaves.
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