Easy Bean Chili

Always keep staples like canned beans, canned tomatoes and rice in your pantry, to whip up a protein and iron-rich meal like this multi-bean chili, in less than 30 minutes.

What you’ll need

• 1 can (15-19 fl. oz or 400-500ml) red kidney beans

• 1 can (15-19 fl. oz or 400-500ml) chickpeas

• 1 can (28 fl. oz or ~800ml) diced or whole tomatoes

• 1 medium sweet onion, diced

• 2-2.5 tbsps. chili powder

• 1-1.5 tbsp. cumin

• 1/2-1 tsp. garlic powder

• Pinch of cayenne, can add more to taste

• Salt, to taste (about 1/4-1/2 tsp)

• 2 tbsps. olive oil

• 1.5 cups dry basmati rice, rinsed with water

• Water or vegetable stock for cooking

How to make it

1. In a large pot over medium heat, add the onions and olive oil and stir until onions are soft, about 5 minutes. Add the spices and mix until combined.

2. Add the beans and tomatoes and stir. Add water or stock if you need additional liquid. Let simmer on low heat for 10-15min or until rice is cooked.

3. Meanwhile, to make the rice: In a small-medium pot, add olive oil, basmati rice, pinch of salt with the 2 cup water over medium-high heat and cook with lid covered. Once the water starts boiling, reduce the heat to a simmer. Keep the lid on the pot and let the rice cook until all the water has been absorbed (about 12-15 min).

4. Serve with bean chili. You can top with fresh coriander.

Recipe tips

• Makes 5-6 servings.

• If you want to make this with meat, swap one of the beans for about 300g of lean/ extra lean beef.

• You can double the batch and freeze 1/2 for a busier week.