The Ultimate 3 Bean Chilli
Info
A luxuriously rich and smoky vegan chilli - using 3 types of beans. You can use whatever beans you fancy/have in the cupboard.
Ingredients
Method
Ingredients
- Olive oil
- 1 Large onion (chopped)
- 2 peppers (finely chopped)
- Large bunch of coriander
- 2tsp Bart smoked garlic paste
- 1tbsp Bart umami paste, or tomato puree
- 2tsp Bart chipotle paste
- 2tsp Bart ground coriander
- 1tsp Bart Mexican oregano
- 1 tsp Bart ancho chilli
- 1 tsp Bart Guajillo Chilli
- 1tbsp Bart ground cumin
- 1 tin refried beans
- 2 tins peeled plum tomatoes
- 400ml vegetable stock
- 20g dark chocolate
- 400g red kidney beans, rinsed and drained
- 400g black beans, rinsed and drained
To serve:
- 150ml Sour cream
- 1 tsp lime juice
- ½ tsp Bart green jalapeno chilli powder
- Tortilla chips
Method
- Heat a generous glug of olive oil in a heavy based pan over a medium heat, then add your onions and peppers. After a few minutes, finely chop the stalks of the coriander and add these. Sweat all of this down for 10 mins or so, until the onions are beginning to turn golden.
- Add all of your pastes and stir for 2 minutes or so.
- Then add all of your spices and oregano and stir for another 2 mins until really fragrant.
- Now add your refried beans, tins of tomatoes and stock. Roughly break up the tomatoes with your spoon, give a good stir, and then leave to bubble away for 45-60 mins. Keep checking and stirring throughout, adding water if it looks like it’s drying out.
- Once your chilli has reduced to a thick sauce, add your dark chocolate and stir until melted. Tip in the kidney beans and black beans and simmer gently for another 5 minutes. Meanwhile stir together the sour cream, lime juice, and green jalapeno chilli powder in a small bowl.
- Finish your chilli by mixing through a very generous handful of finely chopped coriander
- Serve with tortilla chips and jalapeno and lime sour cream.
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