Bean Chilli
We all know we eat to eat more plants and this mixed bean chilli is exactly the way to do it. Can be served in tacos, on nachos, on a baked potato or with rice - mix it up! Super simple, this is also a good recipe for meal prep as the chilli keeps well in the fridge for a few days.
Ingredients (serves 4)
Prep time: 5 mins Cooking time: 30-40mins
1 onion, diced
2 red peppers, finely sliced
2-3 garlic cloves, minced
2 tbsp tomato puree
1 tin taco beans in sauce (such as these) - alternatively, use kidney beans.
1 tin black beans, drained
1 tin tomatoes
2 tsp cumin
2 tsp smoked paprika
2 tsp chipotle paste
Oil for cooking
Salt
Pepper
Extra dried chilli flakes if desired
Equipment required
Large saucepan/wide based pan
I served mine on homemade nachos with cheese & sour cream. Drool...
Next day chilli is another level.
Method
Chop the onion & peppers and mince the garlic. Warm the oil in the pan over a medium heat. Add the onions and cook for 5 minutes until starting to soften. Add the peppers and fry both together for a further 5 minutes. Add extra oil if the pan looks dry.
Add the dry spices, chipotle paste, tomato puree & garlic and fry for a further 1-2 minutes. Season with salt & pepper and add a splash of water to deglaze the pan. Add both tins of beans (the taco beans in their sauce and the black beans drained) and the tin of tomatoes. Bring to a bubble and then reduce the heat to medium-low. Allow to simmer for 20-30 minutes, stirring occasionally until the chilli has thickened up and all the flavours have combined. Serve up with your sides of choice and tuck in!
