Three Bean Chilli with Rice and Soured Cream

Name: Three Bean Chilli with Rice and Soured Cream
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 0.5 tbsp Oregano, fresh or dried; 650g Passata; 2 tbsp Olive Oil; 1 tbsp Red Wine Vinegar; 2 Garlic Cloves, finely chopped; 1 Red Pepper, finely chopped; 2 tbsp Tomato Purée; 2 Spring Onions, sliced; 150ml Soured Cream; 1 Chilli Flakes, depending on how hot you like it; 3 tsp Cumin; 1 tsp Light Brown Soft Sugar; 2 tbsp Fresh Coriander, chopped; 1 Onion, finely chopped; 400g tin Kidney Beans, drained and rinsed; 400g tin Black Beans, drained and rinsed; 400g tin Pinto Beans, or black eye beans, drained and rinsed; 300g Rice

Vegetarian

Gluten Free

4.2

10m prep time

60m total time

Easy level

18 ingredients

Three Bean Chilli with Rice and Soured Cream recipe by Cherrypick

This easy bean-packed veggie chilli is a satisfying meal that everyone will enjoy. The perfect batch cook for a mid-week meal.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the olive oil in a large pan over a medium-low heat and cook the diced onion, chopped garlic and diced pepper for 10 mins, until the onion and pepper are softened.

Step 2

Add the tomato purée, vinegar, chilli flakes, ground cumin, sugar, oregano, and a pinch of salt and pepper, stir well and cook for 1 min, then tip in the passata and cook for 2-3 mins.

Step 3

Tip in all the beans and add 250-300ml water (if cooking for 4). Stir to combine.

Step 4

Reduce the heat to low and simmer for around 15-20 mins, stirring now and then, until heated through. Meanwhile, cook the rice following pack instructions. Once the chilli is cooked, taste and adjust the seasoning, if needed.

Step 5

Serve the chilli, over the cooked rice topped with the spring onions and coriander, and the soured cream on the side.

Ingredients
Based on 4 servings

0.5 tbsp Oregano, fresh or dried 1 x Sainsbury's Oregano 12g
650g Passata 1 x Sainsbury's Passata, SO Organic 680g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
1 tbsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
2 Garlic Cloves, finely chopped 1 x Sainsbury's Garlic
1 Red Pepper, finely chopped 1 x Sainsbury's Red Pepper
2 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
2 Spring Onions, sliced 1 x Sainsbury's Spring Onions Bunch 100g
150ml Soured Cream 1 x Sainsbury's Fresh Soured Cream 150ml
1 Chilli Flakes, depending on how hot you like it 1 x Sainsbury's Crushed Chillies 32g
3 tsp Cumin 1 x Sainsbury's Ground Cumin 43g
1 tsp Light Brown Soft Sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
2 tbsp Fresh Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
1 Onion, finely chopped 1 x Sainsbury's Onions Loose
400g tin Kidney Beans, drained and rinsed 1 x Sainsbury's Red Kidney Beans in Water 400g (240g*)
400g tin Black Beans, drained and rinsed 1 x Sainsbury's Black Beans in Water 400g (235g*)
400g tin Pinto Beans, or black eye beans, drained and rinsed 1 x Sainsbury's Black Eye Beans Water 400g (235g*)
300g Rice 1 x Sainsbury's Basmati Rice 500g