Bean chilli

Dinner - Vegetarian

Even though I'm not a vegetarian, I've concluded that chilli just with mixed beans and kidney beans is nicer than chilli with mince. I've decided mince doesn't bring anything fun to the party on this.

Cooking method: Boil / simmer
Serves: 2

Time: Average - 30 to 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Saucepan
• Steamer

Ingredients

• Condiment, cube, or tube
• Vegetable stock - 1
• Swiss bouillon - 1 teaspoon
• Drink or liquid
• Wine (red) - some
• Cocoa powder (plain) - 2 teaspoon
• Water - 1 cup
• Herb
• Coriander (fresh) - some
• Oil
• Olive - some
• Rice
• Basmati - 1 cup
• Spice
• Cumin (whole) - some
• Paprika - some
• Tin or jar
• Kidney beans (in chilli sauce) - 1
• Taco mixed beans - 1
• Vegetable
• Chilli (chopped) - some
• Carrot - 2
• Tomato - 2
• Onion (chopped) - 1
• Pepper (green) - 1

Method

Bring your steamer pan to the boil. In your rice cooking bowl, mix together a cup of rice with a cup of water, a splash of oil, and some bouillon powder. Put that in the steamer and leave to cook.

In your saucepan, fry together the chopped onions, chopped tomatoes, cumin seeds and paprika, and chopped chilli for a couple of minutes. Mix in some cocoa powder, then add some red wine, the chopped carrots, and the stock cube. Grind a bit of salt and pepper in too, and leave that to simmer for a few minutes. Add a chopped pepper and simmer for a few minutes more, topping up the liquid with a bit of wine or water if it looks like it's getting dry. Add the tins of beans together with some chopped fresh coriander, and heat all that through. The rice should be cooked by now, so serve.