Five-bean chilli
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Five-bean chilli

By Esther Clark

Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it’s full of nutritious, filling veg

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 439
  • fat 8g
  • saturates 1g
  • carbs 69g
  • sugars 10g
  • fibre 14g
  • protein 16g
  • salt 0.04g

Ingredients

  • 1½ tbsp rapeseed oil
  • 1 onion, sliced
  • 2 peppers, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp hot smoked paprika
  • 400g can chopped tomatoes
  • 400g can mixed beans, drained
  • 400g can black beans, drained
  • pinch of sugar
  • 250g brown rice
  • ½ small bunch coriander, chopped
  • soured cream or guacamole, to serve (optional)

Tip

To defrost

To reheat, defrost thoroughly then warm through in a pan over a medium heat for 10 mins or until piping hot.

Method

  1. Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.

  2. Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

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