• 1tsp Rapeseed Oil
  • 1 Red onion
  • 2 Cloves garlic
  • 2tsp Hot paprika
  • 120g Kidney beans (1/2 tin)
  • 115g Cannellini beans (1/2 tin)
  • 115g Borlotti Beans (1/2 tin)
  • 400g Chopped tomatoes
  • 250g Microwaveable brown rice
  • 2tbsp Coconut Yoghurt
  • 1/2 Fresh chilli


  • Calories: 496
  • Protein: 19.4
  • Carbs: 70
  • Fat: 11




Warm the oil in a saucepan on a medium heat.

Dice the onion  and add to the hot oil. Sweat for 3-5mins.

Dice the garlic and add to the pan. Cook for 2-3mins.

Add the paprika. Only cook for a short while to toast the spice, you do not want to burn it.

Add the beans and chopped tomatoes to the pan. Leave to simmer and reduce. Season with salt and pepper to taste (add a little cayenne pepper if you want more of  a kick).

Microwave the rice.

Serve the bean chilli on top of fluffy rice, dollop over yoghurt and scatter slices of chilli.