Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red pepper, finely chopped
- 2 tbsp tomato purée
- 1 tbsp red wine vinegar
- 1-2 tsp chilli flakes (depending on how hot you like it)
- 3 tsp cumin
- 1 tsp light brown soft sugar
- ½ x 15g pack fresh oregano, leaves picked
- 650g passata
- 400g can kidney beans, drained and rinsed
- 400g can black beans, drained and rinsed
- 400g can pinto beans, drained and rinsed
- 300g rice
- 2 spring onions, sliced
- 2 tbsp finely chopped coriander
- 150ml soured cream
Method
- STEP 1
Heat the olive oil in a large pan over a medium-low heat and cook the onion, garlic and pepper for 10 mins, until the onion and pepper are softened.
- STEP 2
Add the tomato purée, vinegar, spices, sugar, oregano, and a pinch of salt and pepper, stir well and cook for 1 min, then tip in the passata and cook for 2-3 mins.
- STEP 3
Tip in all the beans and add 250-300ml water. Stir to combine.
- STEP 4
Reduce the heat to low and simmer for around 15-20 mins, stirring now and then, until heated through. Meanwhile, cook the rice following pack instructions. Once the chilli is cooked, taste and adjust the seasoning, if needed.
- STEP 5
Serve the chilli, reserving half for the vegetable & bean chimichanga, over cooked rice topped with the spring onions and coriander, and the soured cream on the side.