.jpg){kind=link}
The complete recipe
Three-bean vegetable chilli
The vegetables soften first, then the beans simmer briefly in a tomato-and-spice base. The chilli thickens as it stands, so add a splash of water when reheating if needed.
Ingredients
- 1 tbsp olive oil
- 1 medium red onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 medium carrot, finely diced
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp chilli flakes, optional
- 1 tbsp tomato purée
- 400 g can chopped tomatoes
- 400 g can kidney beans, drained and rinsed
- 400 g can black beans, drained and rinsed
- 400 g can cannellini beans, drained and rinsed
- 150 ml reduced-salt vegetable stock or water
- To taste freshly ground black pepper
- 1 lime, plus coriander if wanted
Method
- 1
Heat the olive oil in a large saucepan over medium heat. Add the onion, peppers and carrot and cook for 7–8 minutes, stirring regularly, until beginning to soften.
- 2
Add the garlic, cumin, smoked paprika, oregano and chilli flakes if using. Stir for 30 seconds, then mix in the tomato purée.
- 3
Add the chopped tomatoes, kidney beans, black beans, cannellini beans and stock or water. Bring to a gentle simmer and cook uncovered for 18–20 minutes, stirring occasionally, until thickened.
- 4
Season with black pepper. Squeeze in half the lime, taste, then add more lime if wanted. Scatter with coriander if using and serve.