I love how it is so easy to make a batch of this three bean chilli and parcel it up for the week. Make lots and you'll find it is ideal for freezing, taking the stress out of dinner times!
1 tblsp veg oil
1 large carrot, chopped into small dice
1 large stick celery, chopped into small dice
1 medium onion, finely chopped
1 clove of garlic, finely chopped
1 red chilli (if using) finely chopped or 1/2-1tsp dried chilli flakes
1 tblsp tomato puree
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf
1 cinnamon stick, or piece of cassia bark
1 tsp smoked paprika
1 tsp soy sauce
1 400g can of chopped tomatoes
1 pepper, small dice
100g each dried kidney beans, aduki beans and black eye beans, or a 400g can of each, drained
Handful of chopped coriander leaves and chopped scallions.
- If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
- Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
- Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
- Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
- Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
- Add chopped coriander leaves, chopped scallions and serve with a dollop of sour cream or some chopped avocado. Delicious!