Beany Chilli

    50 min

    This recipe can be used as chilli or even as a sauce for pasta.

    Hertfordshire, England, UK
    1 person made this

    Serves: 4 

    • 3 tbsp oil (olive oil or vegetable oil)
    • 2 onions, chopped
    • 2 tsp caster sugar
    • 250g/9oz mushrooms sliced (whatever type takes your fancy)
    • 2 garlic cloves, sliced
    • 2 tsp mild chilli powder (add more or less according to taste)
    • 1 tbsp ground corriander
    • Just over half 500g jar of Sainsburys Hot Mixed Pepper sauce (or any sweet pepper sauce)
    • 300ml/half pint vegetable stock
    • 410g can chickpeas, drained & rinsed
    • 410g black eye beans, drained & rinsed
    • Boiled rice or fresh crusty bread to serve

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oil in pan and fry onions and sugar over high heat until golden brown. Add mushrooms, garlic, chilli powder and ground coriander and fry for 2-3 minutes.
    2. Stir in pepper sauce, stock, chickpeas and black eye beans and bring to boil.
    3. Reduce heat, cover and simmer for about 20 minutes. Add extra stock if mixture is too thick.
    4. Season and serve.

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