spicy bean chilli and rice

This is a perfect dish for a meat free Monday. The beans provide texture and fill you up and the Cajun spice adds a nice little kick as well as great flavour.

Serves 4

3 of your 10 a day


1 tbsp. olive oil

1 red onion, finely diced

2 peppers (colour/s of your choice), diced

1 tin chopped tomatoes

3 tbsp. tomato puree

1 290g tin kidney beans in chilli sauce

2 300g tins Mexican style beans, drained and rinsed

4 tbsp. red wine

1 tbsp. Cajun spice

Heat the olive oil in a large saucepan, add the onion and peppers and fry on a low heat for about 10 minutes, until soft and the onion is transparent.

Add the remaining ingredients to the pan, turn up the heat and give it all a stir. Once the chilli starts to bubble, pop on a lid and turn the heat down, simmer for 10 minutes.

Take the lid off the pan, stir again and then simmer uncovered for about 20 minutes, until the sauce has thickened.

In the meantime, cook some rice according to the packet instructions and serve along with a salad, tortilla chips, yogurt and some lime wedges.

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