Mixed bean chilli
6
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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
Ingredients
Calorie controlled cooking spray
4 spray(s)
Peppers, all types
3 medium, mixed, deseeded and thinly sliced
Paprika
2 teaspoon(s), level
Chilli Powder
1 teaspoon(s), level, mild
Ground Cumin
1 teaspoon(s), level
Tinned Tomatoes
1 can(s), large, chopped
Vegetable stock cube
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
Coriander, fresh
2 tablespoon(s)
Instructions
1
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.
2
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.
3
Cook the rice to pack instructions and divide it between 4 bowls, top with the chilli, garnish with coriander and serve.
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