Tex-Mex
Classic Vegan Three-Bean Chilli
A hearty, smoky one-pot chilli loaded with kidney beans, black beans and chickpeas in a rich tomato base. Deeply satisfying, freezer-friendly and naturally plant-based.
60 min
Total time
4
Servings
15 min
Prep
45 min
Cook
beginnerdinnerveganvegetariandairy-freegluten-freehigh-fibre
Ingredients
4 servings
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, deseeded and diced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli powder, or to taste
- 1 tsp dried oregano
- 2 x 400 g tins chopped tomatoes
- 2 tbsp tomato puree
- 200 ml vegetable stock
- 400 g tin red kidney beans, drained and rinsed
- 400 g tin black beans, drained and rinsed
- 400 g tin chickpeas, drained and rinsed
- 1 tsp dark brown sugar
- 1/2 tsp salt, to taste
- small handful fresh coriander, to serve, chopped
Make it your way
Instructions
- Step 1.Heat the olive oil in a large heavy pan over medium heat. Add the chopped onion and red pepper and cook for 8 to 10 minutes until softened.
- Step 2.Stir in the crushed garlic and cook for 1 minute until fragrant.
- Step 3.Add the cumin, smoked paprika, chilli powder and oregano and stir for 1 to 2 minutes to toast the spices.
- Step 4.Pour in the chopped tomatoes, tomato puree and vegetable stock. Stir well and bring to a gentle simmer.
- Step 5.Add the kidney beans, black beans and chickpeas along with the brown sugar and salt. Stir to combine.
- Step 6.Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thick and glossy.
- Step 7.Taste and adjust seasoning, adding more chilli powder for extra heat if you like.
- Step 8.Serve hot over rice or with crusty bread, scattered with fresh coriander.
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