Three-Bean Mexican Chilli Bowl

Ingredients

• 400 g tinned black beans
• 400 g tinned kidney beans
• 400 g tinned chickpeas
• 800 g tinned chopped tomatoes
• 1 white onion
• 3 garlic cloves
• 2 tsp ground cumin
• 1 tsp mild chilli powder
• 300 g long grain white rice
• 1 tbsp sunflower oil

Method

1. 1

   Finely dice the onion and crush the garlic. Heat the oil in a large saucepan and soften the onion for 5 minutes over a medium heat.

2. 2

   Add the garlic, cumin and chilli powder and stir for 1 minute until fragrant.

3. 3

   Drain and rinse all three tins of beans. Add the beans and chopped tomatoes to the pan, stir well and bring to a simmer.

4. 4

   Cook uncovered for 20–25 minutes, stirring occasionally, until the sauce has thickened and the beans are tender.

5. 5

   Cook the rice according to packet instructions and serve in bowls topped with the three-bean chilli.