Bean Chili with Guacamole and Rice
Ingredients
- 1 small onion, diced
- 400g can chopped tomatoes
- 1 vegetable stock cube
- 3 tsp garlic powder or granules
- 1 tsp smoked paprika
- 1.5 tsp ground cumin
- 0.5 tsp mild chilli powder
- 1 tsp dried oregano
- 1 tbsp maple syrup
- 1/2 390g tin red kidney beans, drained and rinsed
- 1 tin black beans, drained and rinsed
- salt and pepper, to taste
Preparation
Sauté the onion on a medium heat setting in a pan of water or oil until translucent for about 6 minutes.
Pour in the chopped tomatoes, then using the chopped tomatoes tin, fill it with water halfway, pour the water into the pan, and add the vegetable stock cube.
Add all the spices, dried oregano, maple syrup, beans, salt and pepper. Bring it to a boil, then once it starts to bubble, turn down the heat to low and simmer for 30 minutes until the sauce has reduced and thickened.
Serve with rice, quinoa, potatoes, salad or veggies and guacamole.
