Veggie Bean Chilli

Name: Veggie Bean Chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 serving(s)
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

Submitted by Chef #1566917

"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."

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Ready In:: 40mins
Ingredients:: 11
Serves:: 3

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

Chop the onion, red chilli and garlic.
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.
Add the cans of chopped tomatoes, soya beans, kidney beans and stock to the pan. Stir and leave to simmer for 30 minutes.
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.
Serve.