15 min 5 Bean Chilli

1 tbsp. Coconut Oil or rapeseed oil

1 white onion, chopped

3 cloves garlic, peeled and finely chopped

Spices:

2 tsp. hot chilli powder

1 tbsp. ground cumin

1 tsp. paprika

Beans:

400g tin mixed bean salad

400g tin kidney beans

2 tbsp. refried beans (optional)

200ml vegetable stock

400g chopped tomatoes

2 tbsp. tomato puree

300g brown rice

1 lime

Method:

• Place a large saucepan on a medium heat and add coconut oil. Once melted, add onions and cook for 5 minutes, stirring occasionally. Add the garlic and spices then cook for a further 2 minutes while stirring.

• Add the beans, chopped tomatoes, vegetable stock and tomato puree. Bring the mixture to the boil and then cover the pan with a lid and leave to simmer for 10 minutes on a medium to high heat, stirring occasionally.

• Once cooked, serve with cooked brown rice and a squeeze of lime juice.