Chilli sin carne with yellow peppers
Chilli sin carne with yellow peppers. Prepared with yellow peppers instead of red pepper.
Active time23 min
Cooking25 min
Total40 min
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Ingredients
- 150 g onions
- 250 g yellow peppers
- 4 g ground cumin
- 600 g tinned kidney beans (drained weight)
- 20 ml olive oil
- 250 g tinned sweetcorn (drained weight)
- 4 g paprika
- 240 g long-grain rice
- 600 g chopped tomatoes
Preparation
Peel the onion, deseed the pepper and dice both. Sauté them in the oil for 5 minutes.
150 g onions250 g yellow peppers20 ml olive oil- casserole dish
- knife
Add the tomatoes, cumin and paprika. Simmer for 15 minutes, then add the rinsed and drained beans and sweetcorn. Heat for 5 minutes.
4 g ground cumin600 g tinned kidney beans (drained weight)250 g tinned sweetcorn (drained weight)4 g paprika600 g chopped tomatoes- casserole dish
- colander
While the chilli simmers, cook the rice in boiling water according to the packet instructions. Drain and serve. For long-grain rice, allow 12 to 15 minutes as a guide; the timing and method on the packet take precedence over this timer.
240 g long-grain rice- saucepan
- colander
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration