Super Quick Mixed Pepper, Fridge Veg & Red Kidney & Black Bean Chilli…

By Simon  , , , ,   , ,

October 17, 2017

  • Yields: 4 Generous Bowls


1 dash Extra Virgin Olive Oil

200 g Ramona Peppers Mixed, seeds removed & roughly sliced

1 Red Onion, roughly sliced

1 Hanfull of fridge veggies, try courgette, really use up whats lurking....

1 Sprig Fresh Rosemary, Leaves picked & chopped

400 g Tin of Black Beans, drained & rinsed

400 g Red Kidney Beans

2 tsp Chipotle Paste

50 g Chedder cheese, grated to serve

400 g Basmati Wild Rice

500 g Cherry Tomatoes, chopped

Hanful of Basil, leaves ripped

Sea Salt & Freshly Milled Black Pepper


Chop the cherry tomatoes placing them in a pan with a dash of water and the ripped basil, creating a tasty sauce. Leave it to gently simmer and reduce for several minutes.

In a separate pan heat the olive oil and cook the peppers, onions and rosemary & FRIDGE VEGGIES for roughly 5-10 minutes or until softened.

Season the tomato sauce to suit your tasty buds then add it the pan pf peppers, onions & rosemary along with the red kidney & black beans & chipotle paste. Simmer gently for around 10 minutes.

Place the rice in to a pan, gently boil until cooked.... Place a bed of rice in 4 beautiful bowls. Top the rice with the delicious chilli and garnish with a fresh basil & a sprinkle of freshly grated cheddar...

Use up fridge veggies left lurking.....


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