Three-bean chilli

• Mixed beans (tin)2 tins
• Red kidney beans (tin)1 tin
• Chopped tomatoes (tin)2 tins
• Peppers2 peppers
• Brown onions150 g
• Sweetcorn (tin)1 tin
• Basmati rice300 g
• Garlic3 cloves

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin, chilli flakes. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion, garlic and peppers. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 6 minutes until soft.2 peppers150 g brown onions3 cloves garlic
2. Stir in a teaspoon of paprika and a teaspoon of cumin, with a pinch of chilli flakes if you like heat. Cook for 1 minute.
3. Drain the mixed beans, kidney beans and sweetcorn and tip them in with the chopped tomatoes. Bring to a simmer and cook for 20 minutes, stirring now and then, until thick. Season with salt and pepper.2 tins mixed beans1 tin red kidney beans2 tins chopped tomatoes1 tin sweetcorn
4. While the chilli simmers, cook the rice following the pack instructions. Serve the chilli on top of the rice.300 g basmati rice

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