Dinner
Black bean chilli with brown rice
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LeafUp › Plates › Black bean chilli with brown rice
You need (serves 2)
- Two tins of black or kidney beans (2 × 400 g)
- An onion, a pepper and two garlic cloves
- A tin of chopped tomatoes (400 g)
- A teaspoon each of cumin and smoked paprika
- A pinch of chilli
- A spoon of rapeseed oil (1 tbsp)
- Brown rice and fresh coriander to serve (150 g rice, uncooked)
How to make it
- Soften the onion, pepper and garlic in the oil, then stir in the spices for a minute.
- Add the tomatoes and the drained beans and simmer for 20 minutes.
- Serve with brown rice and coriander.
Allergens No common allergens in these ingredients. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
