Chilli Mixed Bean Non-Carne with Basmati Rice
Ingredients
- 1 tbs rapeseed oil
- 1 red onion, diced
- 2 cloves garlic, crushed
- 3 carrots, peeled and sliced
- 1 yellow or red pepper, sliced thinly
- 1 tbs balsamic vinegar
- 1 tin Mr Organic Chilli Mixed Beans
- 1 bay leaf
- 150 g (5¼ oz) basmati rice, washed
- To Serve: guacamole; fresh coriander (optional)
Romy London’s delicious vegan chilli for Organic September is a great addition to the menu all year round!
- Heat the rapeseed oil over medium heat and sauté the red onion until soft. Add in the crushed garlic, then add the sliced carrots and sliced pepper. Cook for a further minute whilst stirring, then deglaze the pan with balsamic vinegar.
- Pour the Chilli Mixed Beans into the pan, add the bay leaf and give everything a good stir. Simmer for about 10 to 15 minutes on low heat to heat through the beans and soften the carrots and peppers. Add in a little water for the right consistency, if needed.
- In the meantime, cook the basmati rice according to the packaging instructions.
- When ready, remove the bay leaf and serve the chilli alongside the basmati, with fresh coriander and a dollop of guacamole, if liked.
Inspired to try more plant-based recipes? Why not try our Vegan Smoky Black Bean Casserole or Very Healthy Vegan Sausage Bake? Perfect for autumn evenings!
