Simon Hill’s Hearty Kidney Bean Chilli

(Serves 1)

Total: 595 Calories

1 can kidney beans
2 garlic cloves
1 onion
1 can diced tomato
1 red bell pepper/capsicum
1 tsp/2g cumin
1 tsp/2g cayenne pepper
1 cup/8 fl oz water
1 carrot
½ tbsp/0.3 fl oz olive oil
1 cup/7.5oz/250ml cooked brown rice


  1. First, make the brown rice following the packet instructions.
  2. In a non-stick pan on medium heat, add the olive oil. Dice the garlic and onion and add to the pan, cooking until tender and slightly brown.
  3. Add the diced capsicum and carrot and cook for about 5-10 minutes.
  4. Next, add the diced tomato, cumin, cayenne pepper and stir well. Cook for another 5 minutes.
  5. Finally, add the kidney beans and water. Cover, and simmer for around 30 minutes, or until the chilli has thickened. Add salt and pepper to taste.
  6. Serve over the brown rice and enjoy!