3 BEAN CHILI

Ingredients

• 70 g Black beans, canned, drained, MRSJP
• 70 g Chickpeas, canned, drained, rinsed, MRSJP
• 60 g Red kidney beans, canned
• 35 g Brown rice
• 60 g Medium sized onion, peeled, chopped
• 50 g Carrot, peeled and chopped
• 410 g Tomatoes, can, crushed
• 1/2 tbsp Tomato puree
• 130 ml Water
• 100 g Yellow bell pepper
• 1/2 tsp Oregano, dried
• 1/2 tsp Cumin, ground
• 1/2 tsp Black pepper, ground
• 1/2 tsp Chili powder
• 1/2 tsp Sweet red paprika powder

Method

1. Saute the chopped onion, carrot, and pepper in a pan with 1.5 tbsp of water or broth until the veg is soft
2. Add in remaining water and cook on medium heat for about 20 minutes
3. Stir in tomato puree, chopped tomatoes, and spices/herbs
4. Add the beans and corn and let the chili cook on low to medium heat for another 10-15 minutes
5. Serve with a side of rice and enjoy this simple and tasty meal.