• 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


  • 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.

Protein: 19.4g

Carbs: 70g

Fat: 11g

Calories: 496

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