RECIPE SITE
Christian Health, Christian Fitness, Christian Wellbeing, Christian Retreats
A hearty, warming chilli made with three different beans and gently spiced for depth of flavour. Perfect with rice or grains, or on its own with extra veg.
Prep: 10 mins
Cook: 35 mins + 10 mins standing
Level: Beginner
Serves: 4-5
Allergen info: None
Ingredients
1 tbsp olive oil
1 large red onion, chopped
1 red pepper, chopped
2 garlic cloves, crushed
1 tsp chilli powder (hot or mild to taste)
1 tsp paprika
1 tsp ground cumin
1 grated large carrot
1 grated medium courgette
410g can pinto beans
410g can green lentils
300ml vegetable stock (from reduced salt, no msg cube or granules)
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp cocoa powder
2 tbsp tomato purée
410g can red kidney beans
Method
Heat the oil in a pan and leave for 1–2 minutes.
Add the onion and cook, stirring frequently, for 5 minutes until soft.
Add the garlic, red pepper, chilli powder, paprika and cumin. Stir and leave for 5 minutes, stirring occasionally.
Add the pinto beans, green lentils, grated carrot and courgette and stir.
Add the stock, tomatoes, marjoram, cocoa powder and tomato purée. Stir well.
Simmer gently and bring to the boil, stir and put a lid on the pan.
Turn down the heat and simmer for 20 minutes, stirring occasionally.
Add the kidney beans, stir again and simmer without the lid for 10 minutes.
Remove from the heat and leave to stand for 10 minutes.
Serve alone, or with extra veg or wholegrain rice, bulgur, quinoa etc.
(Or you can put all ingredients into a slow cooker and cook for 4–8 hours.)
Fridge: Up to 3 days in a sealed container.
Freezer: Up to 1 month. Defrost fully and reheat until piping hot.
Christian Health, Christian Wellness, Christian Fitness, Christian Diet, Christian Wholeness, Christian Retreats, Christian Holidays, Christian Weightloss
Created with ©systeme.io