The finished recipe. Three Bean Chilli with RiceIngredients 1 to 6. 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, tinnedIngredients 7 to 12. 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.)Step 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.Step 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.Step 3. Taste for salt and heat. Serve over the rice with whatever you like on top.
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