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Veg & Bean Chilli with Sundried Tomatoes & Cocoa

Veg & Bean Chilli with Sundried Tomatoes & Cocoa

The Balanced Kitchen
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 1 serving

Ingredients
  

  • 1-2 ladles vegetable base mix
  • 1/2 tin any beans I used berlotti but you can use any you have available - kidney beans are the traditional choice for chilli
  • 1 cup rice I used wholegrain
  • 1 tbsp dried mixed herbs
  • 1 tsp ground cumin
  • 1 tsp dried coriander
  • 0.5 tsp mild chilli powder or add more if you prefer
  • 3 sundried tomatoes chopped
  • 1 tsp dark cocoa powder
  • 1 tbsp balsamic vinegar
  • Salt & pepper to season

Instructions
 

  • Begin by rinsing the rice, in a sieve, under running water for a few mins then place it in a pan with 2-3 times the volume of water, bring to the boil and then leave to simmer for 25-30mins or as per packet instructions.
  • Next, add all the remaining ingredients to a 2nd pan and stir together. Once the rice has about 10 minutes of cooking time remaining, heat the chilli mix on a low-medium heat for about 10 mins, until heated through.
  • Serve with some steamed broccoli florets on a bed of rice.
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