Adzuki Bean Chilli

Since I'm a de facto "stay-at-home mom" I though I'd share my most recent culinary triumph, vegetarian adzuki bean chilli. I bought some adzuki beans on the spur of the moment last week and this was the result. It kicks ass.

Adzuki Bean Chilli
250g adzuki beans
2 large onions, sliced
4 cloves garlic
4 medium carrots, diced*
1 large red bell pepper, diced*
1 cup basmati rice
1 large tin diced tomatoes
2 tbsp oil
1 tsp mild chilli powder
1/2 tsp cinnamon
1/2 tsp turmeric*
1/2 tsp pepper
1/2 tsp sweet paprika*
2 tsp ground cumin
2 tsp ground coriander*
1 tsp tabasco (or a much as you like, I like a lot)
Salt
* Optional. Add it if you have it, but it will still turn out great if you don't.

1. Prepare the beans
Soak the adzuki beans in warm water for at least 4 hours (or you can put them in water in the fridge over night). Change the water and boil them in 5 cups of fresh water for 40 minutes. Add 2 tsp of salt and boil for another 10-15 minutes until soft. Drain.

2. Prepare the rice
Wash the rice well in a few changes of water. Add a little over 1 cup of water and 1 tsp salt. Leave to soak for 10 minutes. Cover and bring to boil. Simmer on a low flame for 5 minutes (don't lift the lid!) and then turn off heat and leave, covered for another 10 minutes.

3. Make the chilli
Heat oil. Add the spices, stir, and add the onions, carrots and red pepper. Add the prepared adzuki beans. Add the tin of tomatoes and the same quantity of water. Stir. Cover and simmer for 10 minutes. Add tabasco and stir. Taste and add more salt if needed. Add rice and stir well. Allow to simmer for 5 minutes and take off heat. Leave covered to allow the rice to soak up the sauce. Serve.

Now tell me how you'll never bother with a meat chilli again. I won't!