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
- 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
1. 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.
2. Add all of your pastes and stir for 2 minutes or so.
3. Then add all of your spices and oregano and stir for another 2 mins until really fragrant.
4. 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.
5. 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.
6. Finish your chilli by mixing through a very generous handful of finely chopped coriander
7. Serve with tortilla chips and jalapeno and lime sour cream.
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