Three bean chilli with rice soured cream
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 red pepper finely chopped
- 2 tbsp tomato purée
- 1 tbsp red wine vinegar
- 1-2 tsp chilli flakes (depending on how hot you like it)
- 3 tsp cumin
- 1 tsp light brown soft sugar
- ½ x 15g pack fresh oregano leaves picked
- 650g passata
- 400g can kidney beans drained and rinsed
- 400g can black beans drained and rinsed
- 400g can pinto beans drained and rinsed
- 300g rice
- 2 spring onions sliced
- 2 tbsp finely chopped coriander
- 150ml soured cream
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