Smoky tomato, chipotle & charred corn soup
Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers
Five-bean chilli
Serves 4
Easy
Prep:
Cook:
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Skip to ingredients
- 1½ tbsp rapeseed oil
- 1 onionsliced
- 2 pepperssliced
- 2 garlic clovescrushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp hot smoked paprika
- 400g can chopped tomatoes
- 400g can mixed beansdrained
- 400g can black beansdrained
- pinch of sugar
- 250g brown rice
- ½ small bunch corianderchopped
- soured creamor guacamole, to serve (optional)
Nutrition: Per serving
- kcal439low
- fat8glow
- saturates1g
- carbs69g
- sugars10g
- fibre14g
- protein16g
- salt0.04g
Method
step 1
Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
step 2
Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
