Five-bean chilli

Nutrition and extra info

  • Freezable
  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving

  • kcal439
  • fat8g
  • saturates1g
  • carbs69g
  • sugars10g
  • fibre14g
  • protein16g
  • salt0.04g
  • Ingredients
  • Method
  • Ingredients

  • 1½ tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 peppers, sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp hot smoked paprika
  • 400g can chopped tomatoes
  • 400g can mixed beans, drained
  • 400g can black beans, drained
  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 250g brown rice
  • ½ small bunch coriander, chopped
  • soured cream or guacamole, to serve (optional)
  • Method

    1. Heat 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.

    2. Meanwhile, 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.

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