Mixed bean chilli
Calorie controlled cooking spray
Peppers, All Types
3 medium, mixed, deseeded and thinly sliced
2 teaspoons, level
1 teaspoons, level, mild
1 teaspoons, level
1 can(s), large, chopped
Vegetable stock cube(s)
½ cube(s), to make 100ml stock
Mixed Beans, cooked
2 can(s), large, drained, drained and rinsed
Brown rice, Microwaveable
2 pouch(es), basmati
- Mist a large nonstick frying pan with cooking spray and fry the peppers over a high heat for 5-7 minutes, until starting to soften. Stir in the paprika, chilli powder and cumin, then season to taste and cook for a further 1 minute.
- Add the tomatoes and stock, then bring the mixture to a simmer. Cook for 10-12 minutes, until the mixture has thickened slightly. Stir in the mixed beans and simmer for a further 5 minutes.
- Cook the rice to pack instructions and divide it between 4 bowls, top with the chilli, garnish with coriander and serve.