Three Bean Chilli with Rice

Make three bean chilli with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
Two tins, drained (480 g) Red kidney beans, tinned and drained (Drained weight.)
One tin, drained (240 g) Black beans, tinned and drained (Drained weight.)
One tin, drained (240 g) Cannellini beans, tinned and drained (Drained weight.)
150 g Onion
150 g Red pepper
Two tins (800 g) Chopped tomatoes, tinned
30 g Tomato purée
4 tsp (24 g) Chipotle paste
10 g Rapeseed oil
2 tsp Ground cumin
1 tsp Smoked paprika
450 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Cook the chopped onion and pepper in the oil for ten minutes until soft, then add the cumin, paprika, chipotle and purée and fry for two minutes.
2. Add the tomatoes and all the beans with a good pinch of salt. Bring to the boil and simmer uncovered for 40 minutes, stirring occasionally, until thick enough to hold a line drawn through it.
3. Taste for salt and heat. Serve over the rice with whatever you like on top.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/three-bean-chilli-rice

AI-generated images illustrating the recipe.

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