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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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The tastiest chilli dish ever made. All you need to know is how to chop ingredients and open a can so it's easy and tasty! In this recipe I've used rice as an accompaniment but baked potatoes or tortillas are just as good or good as leftover dishes. Ingredients:
150 g basmati rice |
400 g chopped tomatoes |
400 g soybeans (branston produce soya beans in sweet chili sauce but any other bean will also do) |
400 g kidney beans in chili sauce |
100 ml vegetable stock |
1 onion |
2 garlic cloves |
1 red chili pepper |
1 tablespoon vegetable oil |
1 pinch salt |
1 pinch pepper |
Directions:
1. Chop the onion, red chilli and garlic.
2. Heat the vegetable oil in a pan. Fry the onion in the pan until soft. Add the red chilli and garlic to the pan and fry these for a couple of minutes.
3. Add the cans of chopped tomatoes, soya beans, kidney beans and stock to the pan. Stir and leave to simmer for 30 minutes.
4. Depending on how long your brand of rice takes to cook, after 20 minutes of the chilli simmering cook the rice in a separate pan for 10 minutes.
5. Serve.
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