Three Bean Chilli

• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Canned tomatoes(800 g)
• Black Beans(400 g)
• Kidney Beans(400 g)
• Cannellini Beans(400 g)
• Corn(150 g)
• Vegetable Broth(300 ml)
• Steamed Rice(300 g)
• Coriander(15 g)optional
• Lime(1)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop the {Onion}, dice the {Bell pepper}, and mince the {Garlic}. Drain and rinse the {Black Beans}, {Kidney Beans}, and {Cannellini Beans}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Cook the {Onion} and {Bell pepper} for 5 minutes until softened, then stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, and {Chili flakes} for 1 minute until fragrant.

   ~6 min

3. 3

   Add the {Canned tomatoes}, {Vegetable Stock}, {Black Beans}, {Kidney Beans}, {Cannellini Beans}, {Corn}, {Salt}, and {Black pepper}. Stir well, bring to a boil, then reduce the heat and simmer for 18 minutes, stirring once or twice, until thick and rich.

   ~18 min

4. 4

   While the chilli simmers, cook the {White rice} in a saucepan with 600ml water according to the packet instructions until tender.

   ~12 min

5. 5

   Taste the chilli and adjust seasoning if needed. Spoon the {White rice} into bowls, ladle over the chilli, and finish with the {Fresh cilantro} and wedges of {Lime} if using.

   ~3 min