Ingredients

1 tablespoon olive oil
1 small jalapeno, finely chopped
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups vegetable stock
1 cup canned crushed tomatoes
1 1/2 teaspoons chilli powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
1 400g can kidney beans rinsed and drained
1 400g can borlotti beans rinsed and drained
2 tablespoons chopped fresh coriander
2 cups cooked brown rice

Method

Heat the oil in a large saucepan over medium-high heat

Add the jalapenos, onions and vinegar and cook, stirring, until softened, for about 5 minutes.

Add the garlic and cook about 30 seconds.
Stir in the stock, tomatoes, chilli powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute.

Stir in the beans and return to a full boil.

Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes.

Stir in the coriander
Fill each bowl with about 1/2 cup of rice and ladle the chilli on top

It goes well with some green veggies too (but still include the rice for making a full protein)

Serves 4