Three Bean Chilli
Easy
This three bean chilli is perfect for colder weather when you want something warm, spicy and filling. This simple-to-make meal is plant based and you can easily double up on the ingredients for a batch-cooked meal that can be portioned for easy meal prep or even frozen for nights when you don’t feel like cooking. If you are a meat-eater, you can swap out the veggie stock for chicken or beef stock.
PREP IN
10 MIN
COOK IN
12 MIN
SERVE
4
Three Bean Chilli
Easy
PREP IN
10 MIN
COOK IN
12 MIN
SERVE
4
Introduction
This three bean chilli is perfect for colder weather when you want something warm, spicy and filling. This simple-to-make meal is plant based and you can easily double up on the ingredients for a batch-cooked meal that can be portioned for easy meal prep or even frozen for nights when you don’t f
READ MORE
Ingredients
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1-2 tsp cayenne pepper
- 1 tsp paprika
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 2 tbsp tomato purée
- 250ml vegetable stock
- 1x (400g) tin chopped tomatoes
- 3x (400g) tins mixed beans, drained and rinsed
- Salt and pepper
- 4 portions rice, cooked OR tortilla chips
- Roughly chopped fresh coriander or flat leaf parsley
TO SERVE:
Method
- 1. Set a large saucepan over medium heat, once hot, add a drizzle of olive oil. Add the onion and cook, stirring occasionally, until the onions have softened.
- 2. Stir in the garlic, spices and tomato purée and cook until fragrant, 1-2 minutes.
- 3. Add the chicken stock, chopped tomato and beans. Bring to a boil over medium high heat, then lower temperature and leave to simmer uncovered until thickened, stirring occasionally, about 10 minutes.
- 4. Serve over rice or with a side of tortilla chips. Garnish with fresh herbs. If you like, you can add a dollop of sour cream and slices of avocado or grated cheese.
