3 Bean Chili

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

4-6

Prep Time

10 minutes

Cook Time

45 minutes

Calories

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

View Basket (0) Checkout

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.