TODAY’S RECIPE: Five-bean chilli

TASTY midweek dinner. Serves: 4.

Ingredients

1½ tbsp rapeseed oil 1 onion, sliced 2 peppers, sliced 2 garlic cloves, crushed 1 tbsp ground cumin 1 tbsp ground coriander 2 tsp smoked paprika 400 g can chopped tomatoes 400 g can mixed beans, drained

Method

400 g can black beans, drained Pinch of sugar 250 g brown rice ½ small bunch coriander, chopped TO SERVE: Soured cream Guacamole

Heat oil in a casserole dish. Fry onion and peppers for ten minutes over a medium heat until onion is golden brown. Add garlic and spices, and fry for one minute. Pour in tomatoes, both cans of beans, 50 ml water, sugar and season. Simmer, stirring regularly, for 20 minutes until thickened.

Meanwhile, cook rice following pack instructions. Serve chilli on rice and scatter over coriander. Top with a spoonful of soured cream or guacamole.