A warming and nutritious bowl of bean chilli.
Author: Sarah Johnson
Recipe type: Vegan, gluten-free
- 1 tbsp coconut oil (or any other cooking oil)
- 1 medium red onion
- 1 pepper (I used red but it doesn’t really matter)
- 1 clove of garlic, peeled, crushed and diced
- 1 tsp cumin seeds
- 1 tin of chopped tomatoes
- 1 tin of kidney beans, drained
- 1 tin of chickpeas, drained
- 1 tin of butter beans, drained
- 1 tin of baked beans
- 300ml vegetable stock
- 1 tbsp of tomato puree
- chilli flakes
- hot chilli powder
- black pepper
- fresh coriander, finely chopped (and some to garnish)
- Roughly chop the onion and pepper, and crush and slice the garlic clove. (Some recipes say to finally dice the vegetables, but personally I like them quite chunky.)
- Heat the oil on medium heat in a large pan, and add the cumin seeds, stirring until the smell of the seeds is released. Then add the chopped onion, pepper and garlic, cooking for 5 minutes or until the vegetables have softened and there is a wonderful aroma of garlic.
- Add the chop tomatoes, kidney beans, butter beans, baked beans (including the juice) and chickpeas. Simmer for a further 5 minutes then add the stock.
- By now the dish should be looking a little watery, but don’t worry, this is fine, it will thicken in time. Now it’s time to season. I haven’t given exact measurements of the spices as I believe a lot of flavourings are based on personal opinions, so this part is up to you! Add your spices and coriander and keep tasting until you’re satisfied.
- Once you’re happy with the taste, add the pan lid, and gently simmer for around 30 minutes, tasting every 10 minutes or so. By now the mixture should have thickened up nicely, but if you feel it is still too watery, continue simmering for a short while longer, or add corn flour to thicken.
- Remove the pan from heat, and either serves immediately, garnishing with coriander, or if you can resist, cover and reheat the next day for intensified flavours.
Calories: 196 Fat: 4.2 Carbohydrates: 30.2 Protein: 9.1