3 Bean Chili
Lily & Loaf
4-6
10 minutes
45 minutes
85
Mexican
Evening Meals
This 3 Bean Chili is a delicious, plant-based dish filled with a variety of beans, chopped vegetables, and a blend of aromatic spices like cumin, smoked paprika, and cinnamon. Simmered with tomatoes and soy sauce, the chili develops a rich, deep flavour, while the addition of bell peppers adds a fresh crunch. This versatile dish can be spiced up with fresh or dried chili, and is perfect for a satisfying lunch or dinner. Garnished with fresh coriander, it's a comforting and nourishing meal, ideal for serving with rice, bread, or on its own.
Ingredients
1 tbsp coconut oil
1 large carrot, chopped
1 large stick celery, chopped
1 medium onion finely chopped
1 clove of garlic, finely chopped
1 red chili, (if using) finely chopped or 1/2-1tsp dried chili
1 tbsp of tomato puree
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf
1 cinnamon stick, or piece of cassia bark
1 tsp smoked paprika
1 tsp soy sauce
400g can of chopped tomatoes
1 bell pepper, diced
400g can of mixed beans, drained
1 handful of chopped coriander leaves
Directions
- Add the carrot, celery, onion, garlic and fresh chili (if using) to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 minutes.
- Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chili if using. Stir-fry for a minute.
- Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20 minutes, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
- Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes.
- Add a couple of tablespoons of water if it’s a bit dry.
- Add chopped coriander leaves to serve.
