Vegetable Chilli With Rice
In this delicious recipe, hearty kidney beans combine with vibrant vegetables and a medley of savory spices to create a filling and flavorful dish. The tender beans, mixed with tender mushrooms and crunchy peppers, are simmered together in a rich tomato-based sauce infused with aromatic herbs and spices. Enjoy this satisfying meal over a bed of fluffy brown rice for a wholesome and satisfying dining experience.
— Constant Cookbook
Ingredients
- 50g dry kidney beans
- 100g cooked brown rice (cook as packet instructions)
- 70g mushrooms
- 40g red onion
- 40g any colour pepper
- 200g tinned tomato
- 15g tomato ketchup
- 5g worcester sauce
- Chili powder to taste
- Basil
- Corriander
Instructions
- After the kidney beans have soaked over night, rinse, then bring to the boil in a pan for 10mins.
- Meanwhile chop all the vegetables into small chunks.
- After 10mins, drain the beans and add the tinned tomato, the chopped vegetables and the rest of the ingredients. Then bring to simmer for 30-40 mins, or until the kidney beans have softened.
- Add to the cooked brown rice.
Yield
Serves 1
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