Bean and pepper chilli
Ingredients
- ¼ medium onion, chopped
- 1 red pepper, chopped
- 100g broad beans
- 50g edamame beans
- 1 tomato, finely chopped
- ¼ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp sweet smoked paprika
- 125g frozen cauliflower rice sachet
- 1 handful fresh coriander
Method
- Dry fry the onion in a non-stick wok or saucepan until translucent.
- Add the chopped pepper and broad beans, then season with cumin, chili powder and paprika.
- Add the finely chopped tomatoes and a splash of water. Cover and simmer over a gentle heat until the peppers are soft. Stir occasionally.
- Meanwhile microwave the bag of cauliflower rice (alternatively grate raw cauliflower and steam until cooked)
- Arrange the cauliflower rice in a base of a bowl and top with the chili and fresh coriander.