Veggie bean chilli

Serves: 4

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Total Time: 40

Prep Time: 10

Cook Time: 30

• 1  red pepper and 1 yellow pepper, deseeded and diced
• 1 tablespoon(s) olive oil
• 1  onion, finely chopped
• 2 clove(s) garlic, finely chopped
• 2  red chillies, deseeded and finely chopped
• a pinch each of hot paprika and ground cumin
• 175g/6oz bulgar wheat
• 400 gram(s) can plum tomatoes, chopped
• 600ml/1 pint light vegetable stock
• 400 gram(s) can red kidney beans, drained and rinsed
• 1 bunch(es) fresh coriander, chopped

Method

1. In a large frying pan, heat oil and add onion. Cook for a few mins till soft, then add garlic, chillies and spices. Stir well to combine and cook for about 30 secs, then stir in peppers.
2. When peppers are beginning to soften slightly, stir through bulgar wheat, then add tomatoes. Stir to combine, then pour in stock. Bring to boil, then reduce to a simmer. Cook on a low heat for about 20 mins, till the bulgar wheat has absorbed all the liquid and is cooked. Season with sea salt and freshly ground black pepper, then stir through kidney beans and heat through. Stir through coriander just before serving.

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