Three Bean Mexican Chilli
This spicy and comforting chilli is packed with plant-powered goodness, making it suitable for vegans. Throw in any weary or wilted veggies or beans you have to hand for a quick improvised dinner.
Serves [8]
Ingredients
2 tablespoons of olive oil
mix of vegetables, chopped (4 onions, 3 carrots, 2 celery sticks, 2 red peppers) – use what you have available to a similar quantity
2 fresh red chillis, finely sliced
4 garlic cloves, chopped
3 x 400 grams cans of mixed beans (kidney, black and borlotti are great)
2 x 400 grams cans of chopped tomatoes
4 teaspoons ground cumin
4 teaspoons ground coriander
4 teaspoons smoked paprika (non-smoked paprika will do)
bunch of fresh coriander, chopped
Method
Heat 2 tablespoons of oil in a heavy-based pan and fry the mixed vegetables, with the garlic and chilli on a medium heat. Stir occasionally until softened about 4 minutes.
Add the cumin, coriander and smoked paprika. Warm the spices for about 30 seconds.
Add the chopped tomatoes. Bring the pan to a simmer, cover and leave to cook for 15 minutes stirring occasionally.
Add all of the beans to the pan and cook for a further 10-15 minutes.
To serve
Serve the chilli sprinkled with fresh coriander and accompany with rice, tortillas or leftover bread.
