- Hot & Bold
- Mains
- Vegetarian
- Prep 15 min
- Cook 45 min
- Serves 4 to 6
One pot, mostly store cupboard ingredients, and even the meat lovers ask for seconds. The smoked paprika and a little chili do the heavy lifting; the lime rice keeps it bright.
Ingredients
For the chili
- 2 tbsp oil
- 1 large onion, diced
- 1 red pepper, diced
- 3 garlic cloves, crushed
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili flakes (or 1 chipotle in adobo, chopped)
- 2 tbsp tomato purée
- 400 g tin chopped tomatoes
- 400 g tin black beans, drained
- 400 g tin kidney beans, drained
- 400 g tin pinto beans, drained
- 300 ml vegetable stock
- Salt and black pepper
For the lime rice
- 300 g long-grain rice
- Zest and juice of 1 lime
- Small bunch of coriander, chopped
To top
- Soured cream or thick yoghurt
- 1 ripe avocado, sliced
- Extra coriander
Method
- Heat the oil in a large pot and cook the onion and pepper for 8 minutes until soft.
- Add the garlic, paprika, cumin, oregano, chili and tomato purée and stir for 2 minutes until fragrant.
- Add the tomatoes, all the beans and the stock. Bring to the boil, then simmer uncovered for 30 minutes, stirring now and then, until thick. Mash a few beans against the side of the pot to thicken it further. Season well.
- Cook the rice according to the packet, drain and stir through the lime zest, lime juice and coriander.
- Serve the chili over the rice topped with soured cream, avocado and coriander.
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