Mega Bean Chilli

25 Minute Mega Bean Chilli. Perfect for batch cooking on a cold day, full of flavour and packed with protein.

Serves: 8 Time: 25 minutes

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Fresh Ingredients

• 140g Cheddar Cheese

• 4 Red Peppers, cut into strips

Cupboard Ingredients

• 4 Garlic Cloves, minced

• 2 Tablespoons Olive Oil

• 4 Teaspoons Smoked Paprika

• 8 Tablespoons Tomato Paste

• 4 x 400g Cans Red Kidney Beans, drained and rinsed

• 4 Vegetable Stock Cubes, dissolved in 1L boiling water

• 4 x 400g Cans White Beans, drained and rinsed

• 50g Rice per person, dry weight

Optional Ingredients

• 4 Spring Onions, sliced

• 80g Chipotle or Harissa Paste

Method

1. Heat a large non-stick pan with 2 tablespoons of olive oil. When hot, saute the peppers until soft, for around 4 mins.

2. Meanwhile, add the tomato paste and chipotle paste to the stock and mix well. When the peppers are soft, add the garlic and paprika, cooking until fragrant, around 1 min. Then add both beans and mix well.

3. Next add the stock, season and cook for around 10 mins. Allowing the mixture to reduce. When the sauce is thicker, mash some of the beans up to create a thicker texture.

4. Meanwhile, cook the rice according to the package instructions.

5. Serve the chilli in bowls with a scattering of cheese and optional spring onions on top!

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