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5 Bean Chilli with Rice

5 Bean Chilli with Rice

Serves: 4 Prep: 15 mins Cook: 40 mins Total: 55 mins

A rich and satisfying vegetarian chilli made with five types of beans simmered in a smoky tomato sauce, served with fluffy rice. Hearty, nutritious, and packed with bold flavour.



 

Ingredients

For the 5 Bean Chilli

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red pepper, diced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 400g chopped tomatoes
  • 1 tbsp tomato purée
  • 400g mixed beans (kidney, black, pinto, chickpeas, butter beans), drained and rinsed
  • 200ml vegetable stock
  • Salt and black pepper, to taste

For the Rice

  • 200g long-grain rice
  • 400ml water or vegetable stock
  • Salt, to taste

To Serve

  • Fresh coriander
  • Sour cream or yogurt (optional)
  • Grated cheese or avocado (optional)

Instructions

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  1. Step 1

    Cooking Instructions

Build the Chilli Base

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  1. Step 2

    Heat the olive oil in a large pan over medium heat.

  2. Step 3

    Add the onion and cook until soft.

  3. Step 4

    Stir in the garlic and red pepper and cook for 2 minutes.

Add the Spices

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  1. Step 5

    Stir in the smoked paprika, cumin, and chilli powder.

  2. Step 6

    Cook for 30 seconds to release the flavours.

Simmer the Chilli

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  1. Step 7

    Add the chopped tomatoes, tomato purée, mixed beans, and vegetable stock.

  2. Step 8

    Season with salt and pepper.

  3. Step 9

    Simmer gently for 25–30 minutes until thick and rich.

Cook the Rice

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  1. Step 10

    Rinse the rice under cold water.

  2. Step 11

    Place in a saucepan with the water or stock and salt.

  3. Step 12

    Bring to the boil, cover, and simmer for 12–15 minutes until tender.

Serve

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  1. Step 13

    Spoon the chilli over the rice.

  2. Step 14

    Top with coriander and any optional extras.

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