Chilli & Rice..


3 tbsp olives oil
1 onion peeled and diced
Handful of broccoli florets
1 red pepper, cored deseeded and
2 garlic cloves, peeled and crushed
½ tsp of hot chilli, powder
1 tsp smoked paprika
1 tsp ground cumin
2 tsp dried oregano
400 g/7 oz cooked red kidney beans
1 tbsp lime juice
Pinch unrefined granulated sugar
¼ unrefined Himalayan salt
150 g/5 oz/generous white rice
Vegan yogurt, to serve


Heat the oil in a pan over a medium heat and cook the onion for 5 minutes. Add the broccoli and pepper and cook for 5 minutes. Mix in the garlic, spices and oregano and cook for 1 minuets. Add the canned tomatoes, beans, lime juice and simmer, uncovered, for 20 minutes.

Cook the rice according to the packet instructions.
Serve the rice topped with the chilli, and dollop of vegan yogurt on top, if liked