Veggie Chilli

 

 

 

 

1 - Dried Smoked Chipotle Chilli
½ - Fresh Chilli
 1 - Red Onion
1 tsp - Sweet Smoked Paprika
½ tsp - Cumin Seeds
1-2 Garlic Cloves
Olive Oil
2 - Mixed Colour Peppers
1x 400g tin - Chickpeas
1x 400g tin - Black Beans
700 g passata
1x 250g pack of cooked Mixed Long Grain & Wil Rice
 

Put the chillies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine.
• Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on.
15min on simmer
Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through