Winter days are perfect for whipping up a quick, cosy, and hot meal, and Three Bean Chilli delivers on all fronts. It’s bold, spicy, and guaranteed to warm you from the inside out. But here’s the real kicker: this dish isn’t just about comfort, it’s also a powerhouse of nutrition.
Packed with protein-rich legumes, this chilli brings more than just flavour to the table. Beans are high in fibre, naturally gluten-free, low in fat and cholesterol, and have a low glycaemic index – making this a heart-healthy, filling option you can feel great about. So, grab your pot and let’s spill the beans on how to make this winter winner.
THREE BEAN CHILLI
A plant-based chilli con carne…
Ingredients:
- 1 tablespoon oil
- Medium Brown onion, roughly chopped
- 4 gloves of garlic, diced or grated
- 2 teaspoons cumin
- 1 teaspoon red chilli powder/ chilli flakes, depending on how hot you want it
- 1 tablespoon mixed herbs
- 1 teaspoon cinnamon
- 40g of tomato paste
- 2 tins of diced tomato
- 250ml Vegetable stock
- 3 tins rinsed mixed beans (e.g. 1 tin kidney beans/ 1 tin borlotti beans/ 1 tin butter beans)
- 1 cup of frozen peas or corn
- Salt and pepper to taste
- Plain yoghurt and fresh coriander to serve
- Wholewheat tortilla wraps (cut into triangles and pan fried on dry heat until crispy)
Method:
- Fry the onion in the oil until glazy and add garlic and spices to medium heat for another 2 minutes
- Add tomato paste and stir in for another minute
- Deglaze the pot with the vegetable stock
- Now add canned beans and canned tomato and cook for 20 minutes
- Add frozen corn/ peas and salt/ pepper to taste and simmer for another 10 minutes
- Serve warm with a dollop yoghurt and fresh coriander
Preparation time: 5minutes
Cooking time 30minutes