Vegetarian Chilli

Ingredients

• 300g basmati rice, rinsed until the water runs clear
• 600ml water
• 1 tsp fine salt, divided, plus extra to taste
• 1 tbsp olive oil
• 1 large onion, finely diced
• 1 large carrot, finely diced
• 2 red peppers, cut into 2cm pieces
• 1/2 tsp freshly ground black pepper
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp mild chilli powder
• 1 tsp dried oregano
• 2 tbsp tomato purée
• 400g canned chopped tomatoes
• 300ml gluten-free vegetable stock
• 400g canned kidney beans, drained and rinsed
• 400g canned black beans, drained and rinsed
• 400g canned chickpeas, drained and rinsed
• 150g frozen sweetcorn
• 1 lime, cut into wedges
• 15g fresh coriander, roughly chopped

Instructions

1. Put the rice, water and 1/2 tsp salt in a medium saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes, then remove from the heat and leave covered for 10 minutes. Fluff with a fork before serving.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, peppers, remaining salt and black pepper. Cook for 7–8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3. Add the garlic, cumin, smoked paprika, chilli powder and oregano. Cook for 1 minute, stirring, until fragrant. Stir in the tomato purée and cook for another minute until it darkens slightly.
4. Add the chopped tomatoes, vegetable stock, kidney beans, black beans and chickpeas. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes. Stir occasionally and mash a few beans against the side of the pan until the chilli is thick and glossy.
5. Stir in the sweetcorn and simmer for 3–4 minutes until piping hot. Taste and adjust the salt, pepper and chilli powder if needed. Spoon the rice into bowls, top with the chilli and finish with lime wedges and coriander.