Three-bean chilli with rice & soured cream - Good Food Middle East

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red pepper, finely chopped
• 2 tbsp tomato purée
• 1 tbsp red wine vinegar
• 1-2 tsp chilli flakes (depending on how hot you like it)
• 3 tsp cumin
• 1 tsp light brown soft sugar
• ½ x 15g pack fresh oregano, leaves picked
• 650g passata
• 400g can kidney beans, drained and rinsed
• 400g can black beans, drained and rinsed
• 400g can pinto beans, drained and rinsed
• 300g rice
• 2 spring onions, sliced
• 2 tbsp finely chopped coriander
• 150ml soured cream