Veggie Bean Chilli

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.

• Ready In: 40 mins
• 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

1. Chop the onion, red chilli and garlic.
2. 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.
3. Add the cans of chopped tomatoes, soya beans, kidney beans and stock to the pan. Stir and leave to simmer for 30 minutes.
4. 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.
5. Serve.