Three Bean Chilli

 Super simple and tasty three bean chilli

Super simple and tasty three bean chilli

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. 

  1. If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. Add chopped coriander leaves, chopped scallions and serve with a dollop of sour cream or some chopped avocado. Delicious!