3 Bean Chilli with Basmati Rice


Serves 4
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 10 mins
Cooking time: 30 mins
Family friendly

Use gluten-free if required*


1 tbsp olive oil

1 onion

2 medium courgette

3 garlic cloves

1 bottle roasted red pepper in brine

1 tsp ground coriander

1 tsp paprika

0.5 tsp chilli powder hot

400 g can chopped tomatoes

400 g can mixed beans

400 g can mixed beans

2 tbsp tomato purée

1 vegetable stock cube* use organic if possible

5 cherry tomatoes

30 g fresh coriander

1 pinch salt

1 pinch black pepper

260 g basmati rice


1. Chop onion and courgette. Crush the garlic. Put 1 tbsp. of olive oil and heat in a pan.
2. Add the onion and courgettes and fry for 10 minutes, adding a little water if they start to stick.
3. Add 350ml of water and the rest of the ingredients apart from the fresh coriander and seasoning.
4. Stir well and bring to the boil then turn down the heat to medium-low and simmer for 20 minutes or until the sauce has thickened, stirring occasionally.
5. In the meantime cook rice as per pack instructions.
6. Stir through the coriander and season to taste.
7. Serve with rice.

Nutritional value per serving.

Serve and Enjoy.