As the weather is getting colder I find myself having more filling meals and finding all the carbs. Bean chilli is a great vegetarian or vegan alternative to the usual Chilli Con Carne. You won’t miss the meat with this hearty recipe. Best of all it can be made in one pot which makes it a great easy recipe that also allows for wonderful leftovers.
1 Red Bell Pepper (Optional – I didn’t use one in this recipe)
2 Cloves Garlic
1 Tin of tomatoes
2 tbsp Olive Oil
1 tbsp Paprika
1 1/2 tbsp Hot Chilli Powder
1/4 tbsp Chilli Flakes
1 tbsp Oregano
1 tbsp Coriander
1/4 tbsp Cumin
2 tbsp Tomato Puree
1 Stock Cube (I used Vegetable)
1 tin of refried beans
4 tins of beans (I used 1 tin of a 3 bean salad and 1 tin of kidney beans. Use any you like. Pinto, Butter Beans, Haricot, Aduki, Black Beans. My personal favourite is Black Beans which I would have added if I had any)
Dice your Onion, Carrot, Bell Pepper if you’re using one and Garlic. Fry for 5 minutes with the olive oil.
Add your dry spices. Fry for 5-10 minutes until the Onion is soft.
Add the refried beans and tomato puree. Cook for 5 minutes.
Mix your stock cube with 300ml of Boiling water. Add this to the pan with your other Beans and herbs.
Simmer on a low heat for at least 45 minutes to an hour. The longer the better in my opinion.
Season to taste.
Serve with rice and your favourite accompaniments for a wonderful winter warmer.
If you make this recipe I would love to see your pictures and as always feel free to contact me using the ‘About me’ page and I will try to reply ASAP.