Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Ingredients
- 1½ tbsp rapeseed oil
- 1 onion, sliced
- 2 peppers, sliced
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp hot smoked paprika
- 400g can chopped tomatoes
- 400g can mixed beans, drained
- 400g can black beans, drained
- pinch of sugar
- 250g brown rice
- ½ small bunch coriander, chopped
- soured cream or guacamole, to serve (optional)
Method
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Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
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Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.