This Quick Beany Chilli is a lovely, warming, vegetarian version of chilli con carne, that is quick and easy to make, cheap, healthy and yet tastes really good – perfect comfort food for a chilly evenings! Serve with Easy Peasy Guacamole and brown rice.
If you want to make this recipe even quicker, use 2 teaspoons of mild chilli powder instead of the cumin, paprika and chilli flakes. This recipe makes quite a mild chilli, so do add more chilli flakes or powder if you like things hotter! I have used a mixture of kidney beans and pinto beans in my beany chilli, but feel free to use whatever kind of beans you fancy – or just use 2 tins of mixed beans.
This chilli tastes just as great the next day, so it’s well worth making extra to ensure you have some left over. Put any leftovers in an airtight plastic box, allow to cool to room temperature and then keep in the fridge until the next day. Reheat in the microwave or in a saucepan until piping hot.
I’ve suggested serving the chilli with brown rice as I think it really goes well, but this chilli would also work well with white rice, wild rice or tortillas.
Quick Beany Chilli
- 200 g brown rice
- 1 red onion sliced thinly
- Olive oil
- 3 garlic cloves crushed or finely chopped
- ½ teaspoon chilli or more if you like it hot!
- 1 teaspoon cumin seeds ground
- 1 teaspoon paprika
- 2 x 400g tins chopped tomatoes
- Salt and pepper
- 1 x 400g tin kidney beans drained
- 1 x 400g tin pinto beans drained
- 2 limes
- 1 tablespoon coriander leaves chopped (plus extra for garnish)
- 1 quantity Easy Peasy Guacamole or 1 pot shop-bought guacamole
- Put the 200g brown rice in a saucepan together with 3 times as much boiling water (I find the easiest way to do this is to find a mug that roughly holds 200g rice and then refill it 3 times for the water) and a pinch of salt.
- Put a lid on the rice and bring it to the boil, then turn down and simmer for 20 minutes. After 20 minutes, turn the rice off and leave covered for 5 minutes before serving. The rice should have absorbed all the water, but if there is any left, drain it in a sieve.
- While the rice is cooking put the sliced red onion in a large, wide saucepan and add a drizzle of olive oil. Put a lid on and gently cook for 5 minutes on a low heat, stirring occasionally, until the onions have softened.
- Add the garlic, chilli, cumin and paprika and cook for one more minute without a lid.
- Add the tins of tomatoes plus some salt and pepper and bring to the boil, then turn down the heat and simmer uncovered for 10 minutes.
- After 10 minutes add the 2 tins of drained beans and cook for 5 more minutes. Turn off the heat and then add the juice of one of the limes and 1 tablespoonful of chopped coriander and stir. Cut the other lime into 4 wedges.
- Scatter the chilli with more coriander and serve with the brown rice, lime wedges and guacamole.