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05 Nov, 2019

Three bean chilli

This warming veggie chilli is the perfect winter dish. Spoon into big bowls or mugs, top with a little Coyo and coriander if you like, and enjoy!

Recipes

Equipment

Cast-iron pot or large saucepan

Ingredients

400g tin pinto beans (240g drained weight)
400g tin black beans (240g drained weight)
400g tin kidney beans (240g drained weight)
1 tsp olive oil
1 large onion, finely chopped
1 carrot, finely chopped
1 red pepper, deseeded and finely chopped
2 garlic cloves, finely chopped
1 tbsp grated fresh ginger
400g tin chopped tomatoes
1 tsp chilli powder
1 tsp paprika
Salt and cracked black pepper
Brown rice, Coyo and coriander to serve

Method

This warming veggie chilli is the perfect bonfire night dish. Spoon into big bowls or mugs, top with a little Coyo and coriander if you like, and enjoy in front of the fireworks. Serves 4.

  1. Heat the oil in a large saucepan and add the onion, carrot and red pepper. Cook for 10 minutes on a medium heat until lightly browned.
  2. Stir in the garlic, ginger and spices and cook for a further 5 minutes.
  3. Add the beans, tomatoes and 250ml water. Simmer gently for an hour, stirring from time to time.
  4. Season the chilli with a generous pinch of salt and cracked black pepper. Serve with cooked brown rice, if you like, and top with Coyo and coriander.
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