3-Bean Chilli Recipe
An easy vegan, bean chilli using tinned beans and storecupboard staples, perfect for batch cooking and freezing. Plus it's naturally gluten free, dairy free and vegan!
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 400 g tin black beans drained and rinsed
- 400 g tin kidney beans drained and rinsed
- 400 g tin black eyed beans drained and rinsed
- 1 onion finely chopped
- 2 peppers chopped - whichever colours work best, I used red
- 3 tsp garlic paste
- 400 g tin chopped tomatoes
- 200 ml cold water
- 2 tbsp smoky chipotle paste
- 1 tsp mild chilli powder
- 0.5 tsp cumin
- 1 tsp dried oregano
- 1 Knorr vegetable stock pot
- 2 tbsp tomato paste
- 10 g 80%+ dark chocolate (usually 1 square)
- 250 ml passata
Instructions
- Add the olive oil to a large pan and place on a medium heat. Add the onions and fry for 4-5 minutes until starting to soften.
- Add the garlic paste and peppers and fry for a further 2-3 minutes.
- Add everything else to the pan and mix together well. Bring to the boil then reduce to a simmer. Continue to simmer for 20 minutes until the sauce has thickened.
- Serve hot with rice (or in a baked potato or sweet potato) with avocado, sliced red chillis, soured cream and fresh coriander.
Video
Notes
- Check Your Pastes! Some chipotle pastes are a lot hotter than others - always double check before adding as if you have a very hot paste, you may want to add less to the chilli. I once made this mistake and no amount of yoghurt could save me!!
Nutrition
Serving: 1 portion | Calories: 413kcal | Carbohydrates: 71g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Fiber: 23g | Sugar: 15g
