One pot easy three bean chilli
Ingredients
- 1 can chickpeas
- 1 can red kidney beans (or can use butter beans)
- 1 can black beans
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 bell pepper, diced
- 1 small courgette, diced
- 2 tbsp tomato puree
- 2 tins chopped tomatoes
- 2/3 cup water
- 1 tbsp olive oil
- 1 stock cube
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp cinnamon
- 1 tsp ground coriander
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp liquid smoke (optional)
- pinch salt and black pepper
Serves:
4
Prep time:
60 mins
Why?
Perfect on a cold evening or simple dinner
How?
- In a large, deep saucepan. Add tbsp olive oil on medium heat
- Add the diced onion, cook for 3 mins or until translucent
- Add the diced bell pepper, courgette and crushed garlic. Stir and cook for 5-8 mins until softened and beginning to caramelise
- Add 2tbsp tomato puree and a tsp of each of the spices (cumin, paprika, cinnamon, ground coriander). Stir until all combined well (about 30 secs to a minute)
- Add the three tins of drained beans
- Pour in the two tins of chopped tomatoes and stir
- Use empty tins to add 2/3 cup water to get the last of the tomato from the tins
- Crumble in the stock cube, stir and bring to a gentle boil.
- Add 1 tbsp each of maple syrup and balsamic vinegar and 1 tsp liquid smoke if you like
- Stir, reduce heat so its a gentle simmer and then cover (leaving spoon on edge to create a gap)
- Simmer for about 45 mins, stirring occasionally to stop it sticking to the bottom
- Serve after 45mins, or better yet, leave on gentle heat until ready to serve and it will continue to increase in flavour.
Serve with
- Rice
- Tortilla
- Taco shells
- Avocado
- Cream cheese
- Sprinkle with yeast flakes
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