Three-bean chilli with all the trimmings
This three-bean vegetarian chilli is a wonderfully simple one-pot, no-fuss dish. Serve it up in a large warmed bowl for everyone to help themselves, along with smaller bowls of guacamole, rice, grated cheese and tortilla chips. The perfect Friday night feast!
SERVES 6
PREPARATION TIME
15 minutes
COOKING TIME
about 40 minutes
● 2tbsp olive oil
● 1 large carrot, peeled and diced
● 1 large celery stick, diced
● 1 onion, finely chopped
● 1 garlic clove, crushed
● 1 red chilli, finely chopped
● 1tsp each of ground cumin, cinnamon and ginger
● 1tbsp tomato purée
● 2 x 400g tins cherry tomatoes
● 1 bay leaf
● Sea salt
● 400g tin each of red kidney beans, aduki beans and black-eyed beans, drained and rinsed
● Handful freshly chopped coriander or flat-leaf parsley leaves
TO SERVE
● Guacamole, tortilla chips, soured cream, brown rice, grated Cheddar cheese
1 Put an ovenproof casserole dish or large pan over medium heat, then add the olive oil. Stir in the carrot, celery, onion, garlic and chilli. Cover with a lid, reduce the heat to low and cook for 10min, stirring occasionally.
2 Remove the lid and stir in the spices. Cook for 2min, then stir in the tomato purée, cherry tomatoes and bay leaf. Season with sea salt and freshly ground black pepper, stir and cook for 10min.
3 Next, stir in all the beans, bring to a simmer, cover and cook over a low heat for 15min. Remove from the heat, stir in the coriander or parsley and serve with as many trimmings as you like.