veggie-chilli
tags:
vegetarian,
tea,
mealprep,
beans
prep_time: 15 mins
cook_time: 30 minutes
ingredients:
- Olive oil
- 1 large onion
- 2 peppers
- 1 fresh chilli
- 1 clove garlic
- 1 tin chopped tomatoes
- 2 tins beans (black beans, kidney beans, pinto beans etc...)
- 1 tablespoon cumin
- ½ tablespoon coriander
- ½ tablespoon smoked paprika
- Cayenne pepper
- Rice
method:
- Fry chopped onions, peppers and chilli until almost soft. Season with salt and pepper.
- Add garlic, cumin, paprika, coriander and a sprinkle of cayenne pepper and cook for 2 minutes.
- Add tinned tomatoes, bring to the boil and simmer for ~20 minutes. Meanwhile, cook the rice.
- Optional: Chop some fresh coriander and add stalks to pan
- Add beans and heat until warmed.
- Add a splash of lemon juice and fresh coriander, and serve with rice.
- Optional: Stir a tiny bit of dark chocolate into the bowl before serving and garnish with coriander leaves
notes:
- Spice quantities might need adjusting.
- Add some of the beany water from the tin to the pan to thicken up a little bit.
- Could also use sweetcorn or sweet potato in place of one of the tins of beans (if using sweet potato then add at the same time as tomatoes).