Three-bean chilli with rice & soured cream
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 1 red pepperfinely chopped
- 2 tbsp tomato purée
- 1 tbsp red wine vinegar
- 1-2 tsp chilli flakes(depending on how hot you like it)
- 3 tsp cumin
- 1 tsp light brown soft sugar
- ½ x 15g pack fresh oreganoleaves picked
- 650g passata
- 400g can kidney beansdrained and rinsed
- 400g can black beansdrained and rinsed
- 400g can pinto beansdrained and rinsed
- 300g rice
- 2 spring onionssliced
- 2 tbsp finely chopped coriander
- 150ml soured cream
Nutrition: per serving
- kcal565
- fat14g
- saturates6g
- carbs89g
- sugars8glow
- fibre10ghigh
- protein16g
- salt0.29g
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.
