Three Bean Chilli

Method

1. Prep

   • Trim and peel the carrot, then cut it into roughly 1cm dice.
   • Halve and peel the onion, then finely dice it into roughly 1cm pieces.
   • Halve the pepper, remove the core and seeds, then cut it into roughly 1cm dice.
   • Drain and rinse all three tins of beans in a sieve, then shake off the excess water.

2. Soften

   • Heat oil in a large pan on medium and cook the onion, pepper and carrot 8 mins.

3. Spices

   • Stir in 1 tsp each smoked paprika, cumin and oregano plus 1 tbsp purée and cook 1 min.

4. Simmer

   • Add the tomatoes, all the beans, the drained sweetcorn and 150 ml water.
   • Simmer 20 mins.

5. Rice

   • While the chilli simmers, cook the rice. Rinse the rice in a sieve under cold water until the water runs mostly clear, then put it in a saucepan with 375 ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 10 mins; remove from the heat, leave covered for 10 mins, then fluff with a fork.

6. Serve Up

   • Halve the avocado, remove the stone and scoop out the flesh, then cut the avocado into slices about 1cm thick.
   • Cut the lime into wedges.
   • Season the chilli to taste, serve it over the rice and top with the avocado. Squeeze over 1 tsp lime juice, then taste before adding more.