Vegan Bean Mild Chilli
Recipe Information
Serves: 4 people | Prep time: 10 minutes | Cooking time: 25 minutes
Mexican | Dairy Free | Gluten Free | Vegitarian | Main
Ingredients
- 1 Red Onion
- 1 Yellow Pepper
- 1 Courgette
- 200g Cherry Tomatoes
- 2 cloves of Garlic
- 400g tin Chickpeas
- 400g tin Red Kidney Beans
- 2 x 400g tins Chopped Tomatoes
- 10g Paprika
- 25ml Olive Oil
- Salt and Black Pepper
- 200g Basmati Rice
Method
- While prepping the chilli, cook the Basmati rice as per the instructions on the pack.
- Peel and finely chop the red onion. Then, peel and mince the garlic.
- In a large saucepan heat the oil, sauté the onion and garlic on a heat for 5 minutes.
- Chop the pepper into small chunks and add to the pan, cooking for a couple of minutes. Add the chopped tinned tomatoes and the paprika and bring to the boil.
- Chop the courgette into chunks the same size as the pepper and add to the pan. Then, lower the heat and simmer for 5 minutes.
- Drain the beans and the chickpeas and add to the pan also, seasoning with some salt and black pepper.
- Cook for another 10 minutes, then serve alongside the rice.