Mixed Bean Chilli
- 1 Carrot
- 1 Celery
- 10ml of chipotle chilli hot sauce
- 1 garlic clove
- 1 tin of chopped tomatoes
- 50g brown rice
- 10ml virgin olive oil
- 1 tin of mixed beans
- Dice the carrot and celery then place together with the chilli hot sauce, crushed garlic clove in a large, wide non-stick pan on a medium-high heat. Cook for about 5 minutes until the vegetables have softened.
Add the chopped tomatoes and stir for 30 seconds, then add the brown rice and leave on a low heat for 50-55 minutes, stirring occasionally until all the vegetables are cooked through and the rice is starting to go tender. Keep an eye on the water level and top up as needed.
Stir through the mixed beans, bring to a simmer, cover and cook on a low heat for 10 minutes.