Bean chilli

Ingredients

Serves 4 adults or 8-12 toddlers

Total cost - £6.38 or £1.60 per portion

1 large carrot - £0.10
1 large stick celery - £0.69
1 medium onion - £0.12
2 cloves of garlic -£0.39
1 tbsp tomato puree – if doing this at home, use your leftover tube from the lentil Bolognese!
2 x 400g tinned chopped tomatoes - £1.10
1tbsp smoked paprika - if doing this at home, use your leftover jar from the fajitas last week!
1tsp chilli powder - £1.00
1 can of kidney beans - £0.49
1 can of black beans - £0.49
1 can of sweetcorn - £0.70
200g white or brown basmati rice - £1.30

Dice or grate onion, carrot, garlic and celery.
Heat a large non-stick frying pan on a medium low heat, heat tbsp of olive oil and fry the vegetables until beginning to soften and brown. This will take approximately 5-6 minutes.
Next drain the kidney and black beans and sweetcorn and add to the pan.
Add the tomato puree, chopped tomatoes, paprika and chilli powder.
Leave to simmer on a low heat for 20-30 minutes. TOP TIP: You can also cook this on a low heat in a slow cooker for 2 hours. This is an energy efficient way of cooking.
Whilst the chilli is simmering, boil a large pan of water and add your rice.
Boil rice for 15 minutes or as advised on the pack until the grains are soft. Drain the rice using a colander and rinse through with fresh boiling water from the kettle to remove any remaining starch.
Serve chilli and rice in a bowl.

Nutrition	Per 100G	%RI	Per 158g serving	%RI
Energy(Kj)	383 kJ	5%	831 kJ	10%
Energy(kcal)	91 kcal	5%	197 kcal	10%
Fat	0.6 g	1%	1.3 g	2%
of which saturates	0.1 g	1%	0.2 g	1%
Carbohydrate	16 g	6%	34 g	13%
of which sugars	4 g	4%	8.6 g	10%
Fibre	3.2 g	13%	6.9 g	28%
Protein	3.7 g	7%	8.1 g	16%
Salt	0.09 g	2%	0.2 g	3%