Simple Spring Veggie Chilli

🧂 Ingredients

• 160 g brown rice
• 1 tbsp rapeseed oil

  (extra virgin)
• 2 medium red onion

  (peeled and chopped)
• 2 cloves garlic

  (crushed or finely chopped)
• 2 red pepper

  (deseeded and sliced)
• 2 medium carrots

  (peeled and grated)
• 350 g passata
• 1 can chopped tomatoes
• 160 g leafy greens i.e. spinach, chard, spring greens, beetroot leaves
• 1 can kidney beans

  (drained and rinsed)
• 1 can black beans

  (drained and rinsed)
• 1 can adzuki beans

  ((or other bean) drained and rinsed)
• 1.5 tsp paprika
• 0.5 tsp cumin
• 2 tsp mild chilli powder
• 1 tbsp balsamic vinegar
• 2 avocado

  (sliced and removed from skin)
• 100 ml sour cream or creme fraiche

Instructions

• 1 Put the rice on to cook as per the packet instructions (around 30 mins)
• 2 Heat the oil in a pan and fry the garlic and onion for a few minutes, until
  softened.
• 3 Add the peppers and fry for another 5 minutes.
• 4 Add the grated carrot and fry for another few minutes.
• 5 Add the chopped tomatoes, passata, leafy greens, beans and spices to the pan and
  leave to simmer until the rice is cooked.
• 6 Serve with the chilli on the rice, topped with the cream and avocado.

Nutrition Info