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
Prep:5 mins
Serves 4
1½ tbsp rapeseed oil1 onion, sliced2 peppers, sliced2 garlic cloves, crushed1 tbsp ground cumin1 tbsp ground coriander2 tsp hot smoked paprika400g can chopped tomatoes400g can mixed beans, drained400g can black beans, drainedpinch of sugar250g brown rice½ small bunch coriander, chopped soured cream or guacamole, to serve (optional)
STEP 1Heat 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.STEP 2Meanwhile, 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.
