Three Bean Chili

Serves 4 | Prep Time 10 min | Total Time 45 min

Okay, you got me. This doesn't actually have three types of bean in it, but for some reason, we call it "three bean" chili. I've never really been a fan of meat or veggie chili, but I find the little "extras" in this - the avocado, soured cream, lime & coriander - really make this dish, and help to add creaminess and a zingy flavour.

Ingredients

1 onion, diced

1 red pepper, cubed

1 and a half tsp of chipotle paste

1 tin of red kidney beans, drained & rinsed

1 tin of chickpeas, drained & rinsed

1 tin of sweetcorn, drained

1 tin of chopped tomatoes

1 veggie stockpot

Half a lime

1 Avocado, sliced

handful of chopped coriander

Dollop of soured cream

Recipe

1. Prep your veg, then sweat down the onions in a large pan.

2. Add the chipotle paste and red pepper once the onions start to turn golden.

3. If cooking white rice in a rice cooker, put your rice on now.

4. Drain your "beans", rinse, and add all three to the pan of veg, along with the chopped tomatoes and the stockpot. For a more intense tomato flavour, add tomato puree.

5. Simmer for the time it takes the rice to cook.

6. Plate the rice and chili in a bowl, with a squeeze of lime juice, sliced avocado, soured cream and sprinkling of coriander.