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Posts Tagged ‘Bean chilli’

Bean Chilli

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , on 21 February 2025| Leave a Comment »

This makes a big batch and it freezes well. Serve with rice, tortilla chips, sour cream, avocado and lime wedges.

Wine Suggestion: We like the textures and juiciness of a good Côtes du Rhône, like Domaine Romain Roche’s Cairanne which is a blend of Grenache and Syrah plus a herbal, earthy touch of Carignan that works well with the earthy beans

Bean chilli – serves 6 to 8

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 yellow peppers, deseeded and roughly chopped
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 15g coriander, stalks finely chopped and leaves kept to serve
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tbsp light brown soft sugar
  • 1-2 tbsp chipotle paste
  • 400g tin of black beans
  • 400g tin of kidney beans
  • 400g tin of cannellini beans
  • 400g tin chopped tomatoes
  • 300ml vegetable stock

Heat the oil in a large casserole or a deep pan over a medium-low heat. Add the onion with a pinch of salt and cook for 10-12 minutes. Add the garlic and peppers and cook for a further 5 minutes.

Stir in the coriander stalks, spices, oregano, sugar and chipotle paste. Cook for 5 minutes more, then pour in the beans with their liquid, the tomatoes and the stock. Season well and bring to a simmer.

Leave the chilli on a gentle simmer for about an hour or until it has thickened and reduced. Taste for seasoning before serving with rice, tortilla chips, avocado, sour cream, lime wedges, and the coriander leaves.

(Original recipe from BBC Good Food Magazine, January 2024.)

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Chipotle Bean Chilli with Avocado Salsa

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , on 23 January 2022| Leave a Comment »

This vegan chilli is super simple and really tasty. The smoky chipotle is essential to the flavour so buy a good one or, if you can get them, chipotle chillies in adobo. It’s also quick to cook so perfect for weeknights. Serve with rice and some grated cheddar cheese and sour cream on the side if you’re not vegan.

Chipotle bean chilli with avocado salsa – serves 4 to 6

  • 1 large red pepper, deseeded and cut into 2.5cm pieces
  • 1 large green pepper, deseeded and cut into 2.5cm pieces
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 large cloves of garlic, finely chopped
  • 1 ½ tsp ground cumin
  • 1 ½ sweet smoked paprika
  • 1 tsp garlic granules
  • 2 tbsp tomato purée
  • 2 tbsp chipotle chillies in adobo (or chipotle paste)
  • 2 tsp vegetable bouillon powder (or use a stock cube)
  • 400g tin chopped tomatoes
  • 400g tin black beans
  • 400g tin borlotti beans
  • 400g tin mixed beans
  • pickled sliced jalpeño peppers, to serve
  • 200g tortilla chips, to serve

FOR THE AVOCADO SALSA

  • 2 ripe avocados
  • a handful of coriander leaves, chopped
  • juice of ½ lime

Heat a large cast-iron casserole or similar over a medium heat. Add the olive oil and onions, then fry for 3-4 minutes or until starting to soften. Add the garlic and cook for another minute or two.

Stir in the peppers, then the ground cumin, smoked paprika and garlic granules. Continue cooking and stirring for a couple of minutes, then add the tomato purée and chipotle paste, stir well and cook for another minute.

Sprinkle in the bouillon powder, then pour in 500ml of water and the chopped tomatoes. Stir well and bring to the boil. Drain and rinse the tins of beans, then add them to the pan. Stir well then leave to simmer for 15-20 minutes or until reduced and thickened.

Meanwhile, peel and chop the avocados and put into a bowl. Add the chopped coriander, lime juice and some salt and pepper, then mix together.

Taste and season the chilli if needed. Then serve in bowls with rice, tortilla chips, the salsa and some pickled chillies.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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