Lentil and bean chilli
Ingredients
- ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight)
- 2 x 400g tins kidney beans, drained and rinsed
- 3 peppers, seeds removed and chopped into 2cm/¾in cubes
- 1 tbsp ground cumin
- 2 tsp paprika
- ½ tsp dried chilli flakes
- salt and ground black pepper
- 200g/7oz rice, cooked according to pack instructions
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