Three bean veggie chilli

Monday, 18 April 2016
Three Bean Veggie Chilli

Chilli is one of my all time favourite meals. I love having it with rice and avocado, stuffed into wraps or pitta bread, over nachos, or just on its own. I always make it in big batches too so I have plenty to eat throughout the week or freeze for another day. You could also use different types of beans or add in other vegetables to change it up a little. 

Three Bean Veggie Chilli

You will need (serves 5-6):
1 red onion
1 red pepper
1 large courgette
2 large carrots
3 cloves garlic, minced 
1 x 325g tin sweetcorn 
1 x 400g tin pinto beans 
1 x 400g tin kidney beans 
1 x 400g tin borlotti beans 
2 x 400g tins chopped tomatoes 
3 tablespoons tomato puree
1 cup vegetable stock 
2 teaspoons herbs de provence 
1 teaspoon chilli flakes 
2 teaspoons cumin 
1 teaspoon cayenne pepper (half this if you prefer a milder chilli)
1 teaspoon cinnamon 
1 teaspoon coriander 
1 teaspoon smoked paprika
1/2 teaspoon sugar

- Finely chop all the vegetables into chunks.
- Fry the onion and pepper in a large pot in a little olive oil over a medium heat for 2 minutes. Add the garlic, herbs and spices and fry off for 2 more minutes, stirring continuously.
- Add the carrots and courgette and fry for a further 2-3 minutes to soften the vegetables.
- Add the chopped tomatoes, tomato puree, beans, sugar, and vegetable stock and mix everything together. Leave to simmer over a low heat for around 90 minutes until the liquid has reduced and the sauce thickened. 
- Put the sweetcorn into the pot and mix well. Leave to simmer for a further five minutes. 
- Serve with whole wheat rice and sliced avocado.

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Three Bean Veggie Chilli

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