Slimming World recipes: Mixed bean tex-mex chilli

Serves 4

Ready in about 50 minutes

Low-calorie cooking spray

    1 onion, finely chopped

    1 garlic clove, finely chopped

    2 tsp ground cumin

    2 green peppers, deseeded and cut into bite-size pieces

    2 carrots, peeled and cut into bite-size pieces

    2 x 400g cans chopped tomatoes

    4 tbsp tomato purée

    200ml vegetable stock

    340g can sweetcorn, drained

    400g dried long-grain rice

    200g button mushrooms, quartered

    Salt and freshly ground black pepper

    400g can red kidney beans in chilli sauce

    410g can green lentils, drained

    1 handful of fresh coriander, to garnish

Place a pan sprayed with low-calorie cooking spray over a medium-low heat. Cook the onion and garlic for 10 mins, or until the onion is soft, stirring occasionally. Add cumin, peppers and carrots and cook for 5 mins, stirring.

Add the chopped tomatoes, tomato purée, stock and sweetcorn. Bring to the boil, then turn down the heat to low and simmer for 20 mins or until the vegetables are tender.

Cook the rice according to the packet instructions, drain and set aside.

Add the mushrooms to the veg mix, simmer for a further 5 mins, then season. Add the kidney beans in chilli sauce and the lentils and simmer for 5 mins. Garnish with the coriander and serve with the rice.