By Ian & Lucy Campbell
Bean Chilli
5 steps
Prep:10minCook:35min
Updated at: Thu, 17 Aug 2023 05:30:45 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
30
High
Nutrition per serving
Calories582.2 kcal (29%)
Total Fat12.8 g (18%)
Carbs89.2 g (34%)
Sugars8.4 g (9%)
Protein29.9 g (60%)
Sodium2134.6 mg (107%)
Fiber27 g (96%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

1 Tbspvegetable oil

1onion
medium, finely chopped

4 clovesgarlic
minced or grated

½ tspground coriander

2 tspsmoked paprika

2 tspchilli flakes

1 Tbspground cumin

1tin of kidney beans

1tin of black beans

1tin pinto beans

500mlpassata

200mlveg stock

2 Tbspsoy sauce

10gdark chocolate

1lime
quarter wedges

4 Tbspvegan mayo

coriander
chopped
Instructions
Step 1
Put the oil into a large pan and heat to medium. Add the chopped onions and stir for a few minutes until softened.


Step 2
Add the garlic, coriander, paprika, chilli flakes and cumin and stir over the heat for a minute until fragrant.





Step 3
Open the tins of beans and drain most of the liquid, saving a little bit of liquid in each. Add the beans and liquid to the pan, season with a generous pinch of salt and mix well over the heat for a minute or so.



Step 4
Add the passata, stock, soy sauce and dark chocolate. Stir over the heat and then leave to simmer for around 20 minutes until the stock has reduced, stirring occasionally to make sure it's not sticking.




Step 5
Serve the chilli, squeeze a wedge of lime over each portion, top with mayo and coriander.


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