Mixed bean chilli
7
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Red capsicum
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)
Ground paprika
2 tsp
Chilli powder
1 tsp, mild variety
Ground cumin
1 tsp
Vegetable stock cube
½ individual, to make 100ml of gluten free stock
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Cook rice following packet instructions. Serve rice with chilli.
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