Vegetarian Chilli

Ingredients

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 red pepper, deseeded and cut into 1cm pieces
• 1 carrot, coarsely grated
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp chilli flakes
• 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
• 200g canned sweetcorn, drained
• 250g long-grain rice, rinsed
• 1 lime, cut into wedges
• 15g fresh coriander, roughly chopped

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, red pepper and carrot with 1/2 tsp salt and the black pepper. Cook for 7–8 minutes, stirring occasionally, until soft and lightly golden.
2. Add the garlic, cumin, smoked paprika, oregano and chilli flakes. Cook for 1 minute, stirring, until fragrant. Stir in the tomato purée and cook for another minute until it darkens slightly.
3. Add the chopped tomatoes, vegetable stock, kidney beans, black beans and sweetcorn. Stir well and bring to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes. Stir occasionally, gently crushing a few beans against the side of the pan, until the chilli is thick and rich.
4. Meanwhile, put the rice in a saucepan with 500ml water and the remaining 1/2 tsp salt. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes, then remove from the heat and leave covered for 5 minutes. Fluff with a fork—the grains should be tender and separate.
5. Taste the chilli and adjust the salt, pepper or chilli flakes as needed. Spoon the rice into bowls, top with the chilli and finish with coriander and a squeeze of lime.