Quick Beany Chilli

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.

Course Main Course

Cuisine American, Fusion, Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 483kcal

Ingredients

200 g easy cook brown rice (I use Tesco)
1 red onion sliced thinly
1 tablespoon olive oil
3 cloves garlic crushed or finely chopped
½ teaspoon chilli flakes more if you like it hot! (See Note 1)
1 teaspoon cumin seeds ground (See Note 1)
1 teaspoon paprika (See Note 1)
2 x 400 g tins chopped tomatoes
Salt and pepper
400 g tin kidney beans drained
400 g tin pinto beans drained
2 limes
1 tablespoon fresh coriander (cilantro) chopped (plus extra for garnish)
1 quantity Easy Peasy Guacamole (or 1 pot shop-bought guacamole)

Metric - US Customary

Instructions

Put the 200g brown rice in a saucepan together with 400ml boiling water and a pinch of salt. Put a lid on the rice and bring it to the boil, then turn down and simmer for 15 minutes.
After 15 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. (Alternatively cook the rice according to packet instructions.)
While the rice is cooking, put the sliced red onion in a large, wide saucepan and add 1 tablespoon 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, then add the juice of one of the limes and the 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.

Notes

If you want to make this recipe even easier, use 2 teaspoons of mild chilli powder instead of the cumin, paprika and chilli flakes.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only. (Nutrition information does include the brown rice and beany chilli, but does not include guacamole.)

Nutrition