mixed bean chilli

packed with

this dish is easily prepared and keeps well in the fridge for a quick post work meal for those evenings that you’re not up for cooking from scratch. change up the way you serve it to keep interesting. serve with brown rice, wholemeal couscous, guacamole, tortillas, whatever you like! the heat comes from the chillies, cumin and paprika, feel free to adjust to suit your preference.

makes 4-6 servings

  • 1 tbsp olive/ coconut oil
  • 1 red onion (chopped finely)
  • 2 red peppers (deseeded & chopped)
  • 2 fresh chillies (deseeded & finely chopped)
  • 2 garlic cloves (chopped)
  • 400g can aduki beans
  • 400g can cannellini beans
  • 500g passata
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp of tamari/soya sauce
  • fresh coriander & lime (optional garnish)

make and do

  • - drain the tinned beans into a colander and rinse under cold water
  • - heat the oil in a large pot
  • - add the onion and peppers and cook for approximately 8 minutes, over a medium heat until softened
  • - add the chilli, garlic and spices and cook for one minute
  • - add the beans, passata and tamari to the pot
  • - bring to the boil, then reduce heat and simmer for fifteen minutes or until the chilli is thickened
  • - chop the coriander
  • - serve with a dash of soya sauce, a squash of fresh lime juice and sprinkle of chopped coriander

with a twist

  • - choose kidney beans, chickpeas or mixed beans if you like!
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