Phil Vickery’s easy bean chili
As the days get colder and the nights draw in, Phil Vickery has the perfect recipe to kick start your week - his warming veggie chilli and pepper rice.
Phil Vickery’s Easy Bean Chili
Serves: 4
Ingredients
2 tbsp olive oil1 medium onion peeled and finely chopped1 clove garlic, crushed2 tsp ground cumin1/2 tsp dried chilli flakes2 tsp smoked paprika½ tsp ground cinnamon400g can chopped tomatoes in juice200ml passata2 x 10g veg stock cubes1 x 400g can kidney beans, rinsed and drained1x 400g can black beans, rinsed and drained 1 x 400g can haricot beans, rinsed and drainedSalt and ground black pepper
Method
1. Heat the oil in a large heavy pan then sauté the onions, garlic and spices until soft.
2. Add tomatoes, passata and stock cubes and really mix well. Bring to the boil and then gently simmer for 15 minutes.
3. Add the beans and a little water and cook for a further 10 minutes until nice and thick.
4. Season well and serve with rice.
Phil Vickery’s Pepper Rice
Serves: 4
Ingredients
2 tbsp olive oil1 small onion, finely chopped1 x 200g jar roasted peppers, roughly chopped200g long grain rice400mls roughly boiling water (or double the volume of water to rice)1x vegetable stock cube1 tbsp olive oil or butterSalt and lots of ground pepper
Method
1. Preheat the oven to 200°C gas 6.
2. Heat the oil in a large pan then add the onion and peppers and cook for 2 minutes. Stir in the rice and coat well in the oil.
3. Add the boiling water and sprinkle in the stock cube. Stir together, bring back to the boil then cover with a tight fitting lid. Bake in the oven for 14 minutes.
4. Once cooked, stir well and add the oil or butter, re-season then cover and leave to stand for 5 minutes.