Mixed bean chilli
This colourful chilli is quick and easy to make, and is perfect for batch cooking. The chilli can be frozen in an airtight container for up to 3 months
Calorie controlled cooking spray
Peppers, all types
3 medium, mixed, deseeded and thinly sliced
2 teaspoon(s), level
1 teaspoon(s), level, mild
1 teaspoon(s), 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 serving(s), 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.
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