Three-bean chilli with rice & soured cream
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Three-bean chilli with rice & soured cream

By Claire Thomson

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

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 565
  • fat 14g
  • saturates 6g
  • carbs 89g
  • sugars 0g
  • fibre 10g
  • protein 16g
  • salt 0.29g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, finely chopped
  • 2 tbsp tomato purée
  • 1 tbsp red wine vinegar
  • 1-2 tsp chilli flakes (depending on how hot you like it)
  • 3 tsp cumin
  • 1 tsp light brown soft sugar
  • ½ x 15g pack fresh oregano, leaves picked
  • 650g passata
  • 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
  • 2 tbsp finely chopped coriander
  • 150ml soured cream

Method

  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.

  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.

  3. Tip in all the beans and add 250-300ml water. Stir to combine.

  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.

  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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