Black Bean Chili with Brown Rice
Nutrition per serving
| Calories | 629 kcal |
| Protein | 20.3 g |
| Carbs | 113.9 g |
| Fats | 10.7 g |
| Saturated Fat | 1.6 g |
| Monounsaturated Fat | 6.3 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 11.3 g |
| Fiber | 18.8 g |
| Sodium | 1,454 mg |
Ingredients
| Red Onion | |
| Tomato Puree | |
| Cumin Powder | |
| Chopped Tomatoes (canned) | |
| Kidney beans (canned) | |
| Black Beans (canned) | |
| Vegetable Stock Cube | |
| Lime | |
| Brown Rice (medium-grain) | |
| Chipotle Paste | |
| Olive Oil |
1. Peel/slice the onion into half-moon shapes
2. Drain/rinse the black and kidney beans
3. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a lid until serving.
4. In a frying pan, heat half a tbsp of olive oil over medium-low heat. Add the onion with a pinch of salt and pepper. Stir, cover with the lid and cook for 3 minutes. Add the cumin with the tomato purée, stir and continue to cook for 30 seconds before adding the chopped tomatoes.
5. Lower the heat to medium, add the kidney, black beans with the stock and gradually add ½ a tsp of the chipotle paste to desired taste/heat. Simmer the mixture on a low heat for 5 minutes.
6. Serve the chili in a bowl on top of the rice with a squeeze of lime juice