Name: Ultimate Bean Chilli
Yield: 2 portions
Ingredients: 50 ml olive oil; 100 g onion, chopped; 100 g de- & red pepper, seeded chopped; 125 g carrot, diced; 1 clove garlic, crushed; 200 g chopped tomatoes (tinned or fresh); 1 green chilli, de-seeded & sliced; canned red kidney beans with liquid, as needed; 100 g haricot or borlotti beans, cooked; 100 g broad beans, cooked; 1 tsp chilli powder (optional); 2 tsp cumin powder; 2 tsp fresh coriander / cilantro

Method

Heat oil in saucepan, put in onion, cover and cook for 2 minutes.
Add red pepper, carrot to pan. Stir and cook for 5 minutes until slightly browned.
Stir in tomatoes, garlic and bean liquid into mixture.
Add chili and cumin powder and cook gently, uncovered, for 10 minutes or until the liquid thickens.
Add beans and cook for a further 5 minutes to heat them through and soften slightly.
Season with salt and black pepper and add a pinch of chili powder to suit your taste.
Garnish with fresh coriander.

Tip: tap a step to tick it off as you cook.

Chef’s notes

Serve with bread, mash, pasta, rice or potato wedges.
Epuy Lentils and or Chick pead can be added to this dish.

Converted from the Cookeryonline Excel workbook “Beanchilli”.

Ultimate Bean Chilli

Method

Chef’s notes

Shopping list for 2 portions

Meat & poultry

Fruit & veg

Tins, jars & stock

Oils, vinegars & sauces

Fresh herbs

Store cupboard (check you have)