Three-bean chilli with rice & soured cream
- Claire Thomson
Published: August 30, 2023 at 1:43 PM
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Serves 4
Easy
Prep: 5 mins - 10 mins
Cook: 40 mins - 50 mins
A star rating of 4.6 out of 5.31 ratingsRate
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Exclusive to the BBC Good Food app, Claire Thomson has produced a week's worth of easy dinners to help you and your family settle back into the school routine. This easy bean-packed veggie chilli is a satisfying meal that everyone will enjoy
High-fibre
Low sugar
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 onion
finely chopped
-
2 garlic cloves
finely chopped
-
1 red pepper
finely chopped
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2 tbsp tomato purée
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1 tbsp red wine vinegar
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1-2 tsp chilli flakes
(depending on how hot you like it)
-
3 tsp cumin
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1 tsp light brown soft sugar
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½ x 15g pack fresh oregano
leaves picked
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650g passata
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400g can kidney beans
drained and rinsed
-
400g can black beans
drained and rinsed
-
400g can pinto beans
drained and rinsed
-
300g rice
-
2 spring onions
sliced
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2 tbsp finely chopped coriander
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150ml soured cream
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Nutrition: per serving
-
kcal565
-
fat14g
-
saturates6g
-
carbs89g
-
sugars8g
low
-
fibre10g
high
-
protein16g
-
salt0.29g
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Method
-
step 1
Heat the olive oil in a large pan over a medium-low heat and cook the onion, garlic and pepper for 10 mins, until the onion and pepper are softened.
-
step 2
Add the tomato purée, vinegar, spices, sugar, oregano, and a pinch of salt and pepper, stir well and cook for 1 min, then tip in the passata and cook for 2-3 mins.
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step 3
Tip in all the beans and add 250-300ml water. Stir to combine.
-
step 4
Reduce the heat to low and simmer for around 15-20 mins, stirring now and then, until heated through. Meanwhile, cook the rice following pack instructions. Once the chilli is cooked, taste and adjust the seasoning, if needed.
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step 5
Serve the chilli, reserving half for the vegetable & bean chimichanga, over cooked rice topped with the spring onions and coriander, and the soured cream on the side.
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A star rating of 4.6 out of 5.31 ratings
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