The best mixed bean chilli ever!!
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.
Ingredients
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
Method
Prep:15min ›
Cook:35min ›
Ready in:50min
- 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.
- Stir in the tomato puree, cumin and paprika, and heat through. Add the tomatoes, beans, stock and bay leaf. Season with salt and pepper.
- Increase the heat and bring to the boil. Then reduce heat, cover and simmer gently for 30 minutes.
- 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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Reviews & ratings
Average global rating:
(32)
Reviews in English (31)
As previous review stated....tastiest ever! I substituted chopped tomatoes and used passata instead and added some turkey mince also. My 2 boys 7 - 02 Feb 2013
used this recipe and it was enjoyed by all the family. I would add more fresh chillies for a spicier flavour. I found this was enough for 5/6 persons. - 31 Mar 2013
This is a really great recipe. Its worth stating though that peppers could be substituted for other vegetables. I used courgette and it was a really nice dish. Also it doesn't tell you when to add the mixed beans so I had to guess. Overall a really handy recipe and it makes a lush chili! - 20 Aug 2012