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Vegetarian bean chilli
Serves 10-12 as part of a spread | prep 15 mins | total time
Vegetarian bean chilli
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Serves 10-12 as part of a spread | prep 15 mins | total time
A hearty serving of our veggie bean chilli makes the perfect winter warmer for your next gathering. Serve in a pumpkin bowl if you're celebrating Halloween
Rate
Nutritional information (per serving)
Calories
194Kcal
Fat
5gr
Saturates
1gr
Carbs
23gr
Sugars
9gr
Fibre
11gr
Protein
9gr
Salt
0gr
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp ground cumin
- ½ tbsp smoked paprika
- 1½ tsp hot chilli powder
- 1 tbsp cocoa powder
- 2 tbsp tomato purée
- 3 mixed peppers, roughly diced
- 2 courgettes, diced
- 1 tbsp dark brown sugar
- 2 x 390g cartons chopped tomatoes
- 1 x 400g tin black-eyed beans
- 1 x 400g tin kidney beans
- 1 x 400g tin butter beans
- 1 x 380g carton black beans
Step by step
Heat the oil in a large casserole, and soften the onion with a pinch of salt over a medium heat for 8-10 minutes, until golden. Add the garlic, spices, cocoa powder and tomato purée and cook for 1-2 minutes, stirring, until aromatic.
Mix in the peppers, courgettes, sugar, tomatoes and 250ml water.
- Tip all the beans into a colander, rinse and drain, then add to the casserole. Season and bring to a simmer. Cover and cook gently for 25 minutes until the vegetables are tender. Serve in a hollowed-out pumpkin (or straight from the casserole).
-
Tip Serve with toppings, such as lime-spiked avocado, tortilla chips, pickled jalapenos, soured cream, grated cheese, coriander and lime wedges.