The best mixed bean chilli ever!!

    The best mixed bean chilli ever!!

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    About this recipe: This is the best mixed-bean chilli I've tasted! I used a mix of butterbeans, red kidney beans and a small can of mixed beans.

    Cardiganshire, Wales, UK

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 onion, diced
    • 1 garlic clove, chopped
    • 1 red pepper, diced
    • 1 green pepper, diced
    • 1 teaspoon ground coriander
    • 1 teaspoon chilli powder
    • 1 1/2 tablespoons tomato puree
    • 1 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • 1 tin chopped tomatoes
    • 450g canned mixed beans - butter bean, red kidney and mixed beans
    • 300ml (1/2 pt) vegetable stock
    • 1 bay leaf
    • salt and pepper

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a large saucepan. Add the onion, garlic, red and green peppers, coriander and chilli powder, and fry for approximately 5 minutes or until soft, stirring occasionally.
    2. Stir in the tomato puree, cumin and paprika, and heat through. Add the tomatoes, beans, stock and bay leaf. Season with salt and pepper.
    3. Increase the heat and bring to the boil. Then reduce heat, cover and simmer gently for 30 minutes.
    4. Serve with rice, rice and chips or jacket potato and salad.

    Freezing tip

    This will freeze particularly well and is better re-heated.

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