The Ultimate 3 Bean Chilli

A luxuriously rich and smoky vegan chilli - using 3 types of beans. You can use whatever beans you fancy/have in the cupboard.

INGREDIENTS

Olive oil
1 Large onion (chopped)
2 peppers (finely chopped)
2 sticks of celery (finely chopped)
Large bunch of coriander
2tsp Bart smoked garlic paste
1tbsp Bart umami paste
2tsp Bart green chilli paste
2tsp Bart ground coriander
2tsp Bart oregano
1-2tsp Bart chilli powder
1tbsp Bart ground cumin
100ml red wine
1 tin refried beans
2 tins peeled plum tomatoes
400ml vegetable stock
20g dark chocolate
400g red kidney beans
400g black beans

For the cauliflower rice

2 heads of cauliflower
2tbsp Bart ground cumin
CuisineMexican
IngredientsVeg
LifestyleVegan
OccasionsVeganuary
ServesServes 6
Cook Time1 hour 30 minutes
Prep Time20 Minutes
Bean chilli 2

METHOD

  1. Preheat oven to 190c.

  2. Heat a generous glug of olive oil in a heavy based pan over a medium heat, then add your onions, peppers and celery. 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.

  3. Add all of your pastes and stir for 2 minutes or so.

  4. Then add all of your spices and stir for another 2 mins until really fragrant.

  5. 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.

  6. Whilst this is cooking away, finely chop up your cauliflower (leaves as well - waste not, want not!). You could do this in a food processor, but be careful not to over process, otherwise it can end up a bit mushy - we think it’s much nicer chunky!

  7. Add the cauliflower into a mixing bowl, and coat well with the cumin, olive oil and salt and pepper.

  8. Spread thinly over a couple of baking trays and cook for 15-20 mins - get out and mix it around half way through.

  9. Once your chilli had reduced to a thick sauce, add your kidney beans and black beans and cook for another 5 minutes.

  10. Finish you chilli by mixing through a very generous handful of finely chopped coriander

  11. Serve together with your cauliflower, and anything else you like! We love it with soured cream and some added sriracha sauce for an extra kick. Enjoy!

The Ultimate 3 Bean Chilli

A luxuriously rich and smoky vegan chilli - using 3 types of beans. You can use whatever beans you fancy/have in the cupboard.

Bean chilli 2
Olive oil
1 Large onion (chopped)
2 peppers (finely chopped)
2 sticks of celery (finely chopped)
Large bunch of coriander
2tsp Bart smoked garlic paste
1tbsp Bart umami paste
2tsp Bart green chilli paste
2tsp Bart ground coriander
2tsp Bart oregano
1-2tsp Bart chilli powder
1tbsp Bart ground cumin
100ml red wine
1 tin refried beans
2 tins peeled plum tomatoes
400ml vegetable stock
20g dark chocolate
400g red kidney beans
400g black beans

For the cauliflower rice

2 heads of cauliflower
2tbsp Bart ground cumin
  1. Preheat oven to 190c.

  2. Heat a generous glug of olive oil in a heavy based pan over a medium heat, then add your onions, peppers and celery. 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.

  3. Add all of your pastes and stir for 2 minutes or so.

  4. Then add all of your spices and stir for another 2 mins until really fragrant.

  5. 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.

  6. Whilst this is cooking away, finely chop up your cauliflower (leaves as well - waste not, want not!). You could do this in a food processor, but be careful not to over process, otherwise it can end up a bit mushy - we think it’s much nicer chunky!

  7. Add the cauliflower into a mixing bowl, and coat well with the cumin, olive oil and salt and pepper.

  8. Spread thinly over a couple of baking trays and cook for 15-20 mins - get out and mix it around half way through.

  9. Once your chilli had reduced to a thick sauce, add your kidney beans and black beans and cook for another 5 minutes.

  10. Finish you chilli by mixing through a very generous handful of finely chopped coriander

  11. Serve together with your cauliflower, and anything else you like! We love it with soured cream and some added sriracha sauce for an extra kick. Enjoy!

Products Used

BART3088 PASTE UMAMI
BART3088 PASTE GARLIC SMOKED
BART3088 PASTE CHILLI GREEN
BART3088 JAR SMALL SPICE CORINADER
BART3088 JAR SMALL SPICE CUMIN
BART3088 JAR SMALL OREGANO
BART3088 JAR SMALL SPICE CHILLI MILD

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