Utterly foolproof rice
You can't go wrong with Sara Buenfeld’s foolproof rice recipe
Vegetable & bean chilli
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1tbsp olive oil
- 1 clove garlicfinely chopped
- gingerfinely chopped
- 1 large onionchopped
- 2 courgettesdiced
- 1 red pepperdeseeded and chopped
- 1 yellow pepperdeseeded and chopped
- 1tbsp chilli powder
- 100g red lentilswashed and drained
- 1tbsp tomato purée
- 2x cans chopped tomatoes
- 195g can sweetcorndrained
- 420g can butter beansdrained
- 400g can kidney beansin water, drained
Nutrition: per serving
- kcal361low
- fat6g
- saturates1g
- carbs61g
- sugars21g
- fibre13g
- protein21ghigh
- salt1.34glow
Method
step 1
Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
step 2
Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
step 3
Add the sweetcorn and beans, and cook for a further 10 mins.
