Five-bean chili

• rapeseed oil↗1½ tbsp tbsp
• onion↗1

  chopped

• pepper↗2

  sliced

• garlic cloves↗2

  minced

• ground cumin↗1 tbsp tbsp
• ground coriander↗1 tbsp tbsp
• hot smoked paprika↗2 tsp tsp
• tomatoes↗400g can chopped g
• mixed beans↗400g can mixed g

  drained

• black beans↗400g can g

  drained

• sugar↗pinch of pinch
• brown rice↗250g g
• coriander↗½ small bunch

  chopped

• sour cream↗

  or guacamole, for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a pot and sauté the onion and pepper for 10 minutes over medium heat until the onion turns golden. Add the garlic and spices and sauté for another minute. Pour in the tomatoes, both cans of beans, 50 ml of water, then add the sugar and season. Simmer, stirring regularly, for 15–20 minutes until the sauce thickens.

2. 2

   Meanwhile, cook the rice according to the package instructions. Serve the chili over the rice, sprinkled with coriander. Garnish with a spoonful of sour cream (or guacamole), if desired.