RECIPES BY Rhiannon Lambert

Three Bean Chilli

  • 1 Hour
  • 4
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Essential ingredients

2 carrots, diced
1 onion, diced
1 red chilli, diced
2 cloves garlic, diced
1 400g tin black beans
1 400g tin cannellini beans
1 400g tin red kidney beans
2 400g tins chopped tomatoes
2 tbsp tomato puree
1 tbsp cacao powder
1 tbsp cumin
1 tbsp chilli powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
½ avocado, diced
2 tbsp chopped coriander
Rice to serve if desired

Directions

  1. Heat a drizzle of olive oil in a large lidded pan over medium heat.
  2. Add the carrots, onion, garlic and chilli to the pan and sauté for 5-10 minutes until softened. Meanwhile, drain and rinse the beans.
  3. Add the cacao powder, cumin, chilli powder, smoked paprika and tomato puree to the pan. Cook for 1-2 minutes.
  4. Add the beans, chopped tomatoes and vegetable stock to the pan and stir. Season with salt and pepper.
  5. Bring to a boil, then reduce the heat to a simmer. Cook with the lid on for 30 minutes, stirring occasionally.
  6. Remove the lid and allow to cook for another 15 minutes.
  7. Serve topped with the diced avocado, coriander and rice if desired.