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Bean chilli

Prep Time 10 minutes
Cook Time 25 minutes
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!