Veggie bean chilli

    50 min

    A Veggie bean chilli that I serve with rice and soured cream, but it's also great in a taco with grated cheese, guacamole, etc.

    11 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 3 onions, chopped
    • 2 to 3 green chillies, thinly sliced
    • 2 garlic cloves, finely chopped
    • 2 teaspoons ground cumin
    • 1 teaspoon cayenne pepper
    • 1/4 teaspoon allspice
    • 1 courgette, cut into 1cm dices
    • 8 mushrooms, sliced
    • 1 red pepper, cut into 1cm dices
    • 2 tablespoons tomato puree
    • 400g tin of plum tomatoes, roughly chopped
    • 400g tin of pinto beans, drained and rinsed
    • 100ml red wine
    • 1 good handful of chopped fresh parsley
    • 1 good handful chopped fresh coriander
    • 1 teaspoon of dried oregano
    • sea salt and freshly ground pepper to taste

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

    1. Heat the oil in a saucepan over a medium to low heat, add the onions and sweat, stirring from time to time, until very soft and just starting to take on some colour. Add the chillies, garlic, cumin, cayenne and allspice and stir for a minute.
    2. Add the courgette, mushrooms and red pepper and stir to coat in the spices. Add the tomato puree, tinned tomatoes with their juice, pinto beans, red wine, parsley, coriander and oregano. Pour over 100ml to 150ml of water and add some salt and pepper.
    3. Simmer gently for 25 to 30 minutes, stirring from time to time, until the veg are all tender and everything is thick and saucy. Taste and adjust the seasoning if you think it needs it. Serve with rice and a good dollop of soured cream.

    Cook's note

    Black eyed beans or kidney beans can be used instead of pinto beans.

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