Use any beans, and don’t forget that this is a great one to batch cook or freeze.


  • 2 tablespoons Oil (for frying)
  • 1 Onion
  • 2 Peppers
  • 2 Garlic cloves
  • 1 tablespoons Ground cumin
  • 2 teaspoons Hot smoked paprika
  • 400g Tin of chopped tomatoes
  • 400g Tin of mixed beans
  • 400g Tin of black beans
  • Pinch of sugar
  • 250g Brown rice
  • 1/2 Bunch of coriander (chopped)
  • 50ml Water
  • Sour cream or avocado (to serve)


  • Heat the oil in a casserole dish or saucepan and fry the onion and peppers for 10 minutes over a medium heat until the onion is golden brown.
  • Add the garlic and spices, and fry for 1 minute. Pour in the tomatoes, both cans of beans and 50ml of water, then add the sugar and season. Simmer, stirring regularly, for 15-20 minutes until thickened.
  • Meanwhile, cook the rice following pack instructions.
  • Serve the chilli on the rice. Scatter over the coriander and top with a spoonful of sour cream or guacamole, if using.