Easy Three Bean Chilli
Easy Three Bean Chilli is a great vegetarian alternative to chilli con carne. It's healthier, packed with fibre, warming and filling. It's great for batch cooking and it's very economical.
Like beef chilli, three bean chilli is a really versatile dish. Serve it with rice, jacket potatoes or in tortilla wraps with cheese. Top with sour cream, grated cheddar or fresh chives. A green crunchy salad and tortilla chips are also nice accompaniments.
Three Bean Chilli can even make a good casual meal with friends. Make it the day before to enhance the flavour and serve with the 'extra bits' in the middle on the table.
Easy Three Bean Chilli: Serves 4 adults:
Time: 15 mins prep + 45 mins cooking
Cost: 79p per serving
Calories: 259 per serving
- 1 large onion, chopped finely
- 1 large carrot, grated
- 1 red pepper, finely diced (optional)
- 4 cloves garlic, crushed
- 2 x 400g tin chopped tomatoes
- 1 x 400g tin of kidney beans, drained
- 1 x 400g tin of butter beans, drained
- 1 x 400g tin of cannellini beans, drained
- 1 tsp chilli powder (or to taste)
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp dried cinnamon
- 1-2 bay leaves
- 1 tbsp tomato ketchup
- 2 tbsp tomato puree
- 1 vegetable stock cube
- A little oil for frying
- Salt and pepper to taste
- Over a medium heat, fry the onion, carrots and pepper (if using) in a large pan for 4-5 minutes until soft in a tablespoon of oil.
- Add all the remaining ingredients. Give everything a good stir and season to taste. Bring to the boil and simmer gently with a lid partially covering the pan for at least 45 minutes but not so long that the beans start to break down.
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