Vegetarian Chilli Beans with Turmeric Rice
Cook Time 30 minutes
10ml extra virgin olive oil
100g brown onion, peeled and diced into 1cm cubes
80g carrot, peeled & diced into 1cm cubes
80g celery stalk, diced into 1 cm cubes
60g red capsicum, diced into 1 cm cubes
50g frozen corn kernels
2 cloves of garlic, peeled and chopped finely
30g tomato paste
3 chipotle peppers, chopped finely
350g tinned tomato pulp
3g ground cumin
Small pinch of ground cloves
2g ground cinnamon
½ tsp dried oregano leaves
500g canned tomato pulp
6g brown sugar
150g canned red kidney beans, rinsed and drained
150g canned black beans, rinsed and drained
200g long grain rice
1 tsp turmeric
200g vine ripened roma, diced into 1cm cubes
100g cucumber finely chopped
30g onion finely chopped
Loose handful of coriander leaves, finely chopped
5g lemon juice
40g tasty cheese
Heat olive oil in a large deep saucepan, over high heat. Add the onions, carrots, celery, capsicum and corn and sauté for 10 minutes, or until tender. Add the garlic, chipotle peppers, tomato paste, paprika, cumin, clove, and cinnamon then cook for a further 2 - 3 minutes.
Add tomato pulp, salt, pepper, oregano, and sugar then bring to a simmer, cover and cook on low heat for 15-20 minutes. Add beans, and cook with the lid off for 3 – 4 minutes to allow the sauce to reduce slightly.
Adjust seasoning if required.
Bring a pot of water to a boil and add turmeric and rice, cook, until al dente. Once cooked, drain and stir through fresh salsa mix.
Portion rice, and chilli beans & top with tasty cheese.