Name: Five-bean chilli
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
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)

Five-bean chilli

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

35 min total 5 min prep 30 min cook 4 439 cal

Instructions

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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.