Mixed bean chilli
3 medium, mixed, thinly sliced
Canned diced tomatoes
400 g, (1 x 400g can)
Canned mixed beans
800 g, rinsed, drained (2 x 400g cans)
Brown rice microwave packet
500 g, Basmati (2 x 250g Pkts)
1 tsp, mild variety
Vegetable stock cube
½ individual, to make 100ml of gluten free stock
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook capsicum for 5-7 minutes or until starting to soften. Stir in paprika, chilli and cumin, and season with salt and pepper. Cook for a further 1 minute.
- Add tomatoes and stock, and bring to a simmer. Cook for 10-12 minutes or until mixture has slightly thickened. Stir in beans and simmer for a further 5 minutes.
- Cook rice following packet instructions. Serve rice with chilli.
TIP: If you prefer a thicker sauce, use a stick blender to purée a cupful of the chilli in a small bowl, then stir the purée back into the pan. The chilli can be frozen in an airtight container for up to 3 months.