This simple chilli is sure to be a hit in any household. A smoky and flavourful plant-based dish perfect for cold nights and feeding a crowd.
Course Chilli, Main Course
Cuisine Central American, Mexican
Diet Vegan, Vegetarian
Keyword bean chilli, three bean chilli, vegan chilli recipe
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Servings 4
Calories 354
Ingredients
2MediumOnionpeeled and finely diced
4ClovesGarlicpeeled and finely chopped
1(400g) CanRed Kidney Beansdrained
1(400g) CanCannellini Beandrained
1(400g) CanBlack Beansdrained
2(400g) CansChopped Tomatoes
200mlVegetable Stock
2TeaspoonsChipotle Paste
1TeaspoonSmoked Paprika
1TablespoonChocolate Powder
1MediumLimejuiced
10gCorianderfinely chopped
1TablespoonOlive Oil
Instructions
Heat the the olive oil in a large pan over a medium-high heat. Toss in the onion and garlic and fry for 2-3 minutes until soft.
Mix the chipotle paste, smoked paprika and chocolate powder into the cooking onions. Then pour in the chopped tomatoes, canned beans and vegetable stock. Stir the pan to evenly combine all the ingredients. Then bring to a simmer and cook for 20 minutes.
Remove the pan from the heat and mix in the lime juice and chopped coriander. Season to taste.