We are being vegetarian for January, we love chilli, so tonight was a meat free 3 bean chilli, what beans you use in your 3 bean chilli is up to you. What follows is more a guideline, something you can tweak to your own taste to create your own perfect 3 bean chilli.
3 Bean Chilli
- 1 tbsp vegetable oil
- 375g (unpeeled weight) onions, peeled and fine diced
- 5 cloves garlic peeled
- 2 red peppers chunky diced
- 1 400g can tomatoes
- 2 tsp each ground coriander, ground cumin, paprika, dried oreegano.
- 1 tsp each smoked paprika, chilli powder
- 1 veggie stock cube
- 2 tbsp tomato puree
- 3 cans of beans, I used cannolini, borlotti and black beans
- salt and pepper
- Heat oil in a large saucepan on medium heat, once hot add onions, garlic and peppers, stir, turn to low heat, cook for around 30 minutes or until everything is soft.
- Add all dry ingredients and tomatoes, plus one can of water. Stir, cook for another 30 minutes on low.
- Taste and season. Leave to cool then remove about half of red pepper pieces.
- Blitz remaining sauce with hand blender. Add tomato puree.
- Chop peppers you set aside and add back to pot.
- Add all beans and reheat gently. Do not let it boil or beans can become tough.
- Taste and season, add fresh coriander and serve.
Taste this often as flavours change a fair bit whilst cooking.
If you can grind your own spices, they have a much more pronounced flavour.
You can easily bulk this out with sweet potato or squash and it will feed a lot of people. We got 9 hearty portions out of this recipe.
Serve with plain boiled rice or baked sweet potato/regular potato.
This is great as an alternative shepherdess pie filling.
Blitz a portion down add more cumin and serve as part of a fajitas meal – it is like refried beans.