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Mixed bean chilli

Mixed bean chilli

7
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Red capsicum

3 medium, mixed, thinly sliced

Canned diced tomatoes

400 g, (1 x 400g can)

Canned mixed beans

800 g, rinsed, drained (2 x 400g cans)

Brown rice microwave packet

500 g, Basmati (2 x 250g Pkts)

Ground paprika

2 tsp

Chilli powder

1 tsp, mild variety

Ground cumin

1 tsp

Vegetable stock cube

½ individual, to make 100ml of gluten free stock

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook capsicum for 5-7 minutes or until starting to soften. Stir in paprika, chilli and cumin, and season with salt and pepper. Cook for a further 1 minute.
  2. Add tomatoes and stock, and bring to a simmer. Cook for 10-12 minutes or until mixture has slightly thickened. Stir in beans and simmer for a further 5 minutes.
  3. Cook rice following packet instructions. Serve rice with chilli.

Notes

TIP: 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. The chilli can be frozen in an airtight container for up to 3 months.

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