Three Bean Chilli

Three Bean Chilli

First weekend in two months is hasn’t rained lots of long walks round water making friends with the wildlife in the winter sunshine , but its still pretty cold when you get in a warming meal definitely required … out with the beans and a little rib sticking three bean chilli

I probably make a bean chilli once a month so not sure why it hasn’t featured on my blog probably i thought it wasn’t desperately exciting , but in winter especially its a colourful store cupboard food . I acutally think this is better than meat chillis ( which has featured on the blog – Are you askin Chilli ) probably because I prefer the texture of beans and think they absorb and conduct the heat of the chillis.

Its a good food to make o heat up later and in fact improves if you leave it overnight , the bean absorb even more flavour. I have taken bean chillis camping and to festivals ready made and heat it up for a warming meal on the first night after and you can feed a lot of people with a pot of chilli and some flatbreads

Bean Chill with Avocado , Coriander, Tomato, Chilli and Lemon Salad

In summer I like to lighten the dish by serving it with a chunky salsa made by chopping together avocado , fresh ripe tomatoes , coriander leaves red chilli and covering it with lime juice .

You don’t have to use these particular beans , chick peas, haricot beans , pinto beans etc also work well , if you use dried rather than tinned remember to soak them overnight and follow the instructions on the packet.

Three Bean Chilli

400g of tinned kidney beans
400g of tinned butter beans
200g of tinned black eyed beans
400g of tinned plum tomatoes
1 small onion finely chopped
4 cloves of garlic finely chopped
1 tsp coriander seeds crushed
1 handful of fresh coriander leaves
1 large red chilli finely chopped
1 tsp of cayenne pepper

  1. Gently fry the onion , garlic, cayenne pepper and coriander seed in a little sunflower oil
  2. Add the all the beans and the tomatoes
  3. Simmer gently for 30 minutes on a low heat
  4. For the last 5 minutes add half the coriander leaf
  5. Finally to serve scatter over the remaining coriander leaf .

A little tip if you make this chilli and it turns out too hot add a little butter this will remove the heat.

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