Smoky three-legume chili with rice

Ingredients (Serves: 2)

• Black beans (can, drained)200 g
• Red kidney beans (can, drained)200 g
• Lentils (cooked, jar or can)160 g
• White rice100 g
• Onion80 g
• Bell pepper120 g
• Garlic6 g
• Crushed tomatoes (can)300 g
• Tomato paste30 g
• Ground cumin2 g
• Sweet paprika2 g
• Dried chili1 g
• Olive oil10 g
• Avocado70 g
• Baby spinach60 g

Method

1. 1

   Bring water to a boil in a saucepan. Cook White rice following the packet instructions, about 12–15 minutes. Drain Black beans (can, drained), Red kidney beans (can, drained) and Lentils (cooked, jar or can); rinse the beans if using canned beans.

2. 2

   Wash and trim Onion, Bell pepper, Garlic, Avocado and Baby spinach; cut into small pieces. Heat Olive oil in a pan. Add Onion and Bell pepper and cook over medium heat for 5 minutes, stirring, until tender.

3. 3

   Stir in Garlic, Ground cumin, Sweet paprika and Dried chili and cook for 30 seconds, stirring constantly, until fragrant. Add Black beans (can, drained), Red kidney beans (can, drained), Lentils (cooked, jar or can), Crushed tomatoes (can) and Tomato paste and 50 ml water. Simmer gently for 20 minutes, stirring occasionally, until hot throughout.

4. 4

   Arrange White rice, Black beans (can, drained), Red kidney beans (can, drained), Lentils (cooked, jar or can), Avocado and Baby spinach on a plate or in a bowl and serve immediately.

Nutrition per serving

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