Name: Bean chilli
Prep time: 10 min
Cook time: 25 min
Ingredients: 8 handfuls brown rice; 1 red onion; 1/2 red pepper; 1 tbsp coconut oil; 4 cloves garlic; 2 red chillies ((or 1 tsp dried chilli flakes)); 2 tbsp rapeseed oil; 2 tbsp ground cumin; 1 tsp jerk seasoning powder; 1 tin kidney beans; 1 tin butter beans; 1 tin baked beans; 1 small tin sweet corn; 1 tin chopped tomatoes; 2 tbsp tomato puree; 2 tbsp fresh coriander (chopped)

Bean chilli

Prep Time 10

Cook Time 25

Servings 4

Ingredients

8 handfuls brown rice
1 red onion
1/2 red pepper
1 tbsp coconut oil
4 cloves garlic
2 red chillies (or 1 tsp dried chilli flakes)
2 tbsp rapeseed oil
2 tbsp ground cumin
1 tsp jerk seasoning powder
1 tin kidney beans
1 tin butter beans
1 tin baked beans
1 small tin sweet corn
1 tin chopped tomatoes
2 tbsp tomato puree
2 tbsp fresh coriander chopped

Instructions

In a pan add the brown rice, cover with double the amount of water and boil for 25 minutes with a lid on.
Chop the onion and and pepper and fry on a medium heat in coconut oil for a few minutes, until soft.
Slice the garlic and chillies and add to the pan with the rapeseed oil. Keep on a medium heat for a few minutes and then add in the ground cumin and jerk seasoning.
Drain and rinse the kidney beans and butter beans, and add to the pan.
Add the baked beans, sweet corn, canned chopped tomatoes and tomato puree, and stir through.
Leave to simmer on a low/medium heat for about 10 minutes (with a lid on to keep in the moisture).
For the rice, drain any excess water and let to sit for a few minutes before serving.
Serve the rice and chilli and top with the coriander.

Notes

This is a great dish for batch cooking. You can store chilli in the freezer for weeks in Tupperware containers.

Mature cheddar cheese is a great topping too!