Three bean chili with rice

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp cumin, ground
• 400 g canned crushed tomatoes
• 150 g canned black beans, drained and rinsed
• 150 g canned kidney beans, drained and rinsed
• 150 g canned pinto beans, drained and rinsed
• 200 ml vegetable broth
• 270 g white rice, cooked

Method

1. 1

   Heat the olive oil in a large pot over medium heat and cook the onion and bell pepper for 7 minutes until softened.

2. 2

   Add the garlic, chili powder, and cumin, and cook for 1 minute until fragrant.

3. 3

   Stir in the crushed tomatoes, all three beans, and vegetable broth.

4. 4

   Bring to a simmer and cook for 20 minutes, stirring occasionally, until thickened.

5. 5

   Serve the chili over rice.