Mixed Bean Chilli

Published by

Jasmine

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Chilli is perfect if you want something simple, quick and easy to batch cook on a weeknight. You can serve it up with rice, over a baked potato and with whatever sides you like for variety. This is my go-to recipe…

INGREDIENTS

Chilli:

Jarred kidney beans (including stock)

Jarred black beans (including stock)

Small onion (I used red)

Garlic

Tomato paste

Mild chilli (I used green)

Bell peppers (I used red and yellow)

Chopped tomatoes

Carrot

Dark chocolate (optional but highly recommended, ensure you use 70%+, not dairy milk!)

Chilli herb and spice mix (I used: chipotle chilli flakes, cumin, oregano, cinnamon and smoked paprika)

Optional toppings:

Lime juice

Spring onion

Fresh coriander

Serving suggestions:

Brown rice, avocado and cheese

Feta, baked sweet potato and sour cream

TIPS & NOTES

In terms of sides, today I went with brown rice, avocado and a little cheese (feta also works, vegan alternatives to either also work) but you can also have this over a baked potato or topped with sour cream to switch it up throughout the week.

If you’re making chilli because you’re running low on fresh food (I love a pantry dinner on those days) simply omit the spring onion and swap the peppers for canned sweetcorn and use 1/2 tsp of ground coriander as a dried herb instead of fresh as a topping.

I personally use these nice jarred beans for recipes where the liquid is needed, because they just don’t cause me the same issues that canned ones do. If you’re on a budget and you don’t have that issue; by all means use canned. You will want to check the sodium in the beans and adjust any seasoning you add accordingly.

Mixed Bean Chilli

  • Servings: 3-4
  • Difficulty: Easy
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An easy batch-cook-friendly chilli thats packed with plenty of flavour

No special equipment or advance prep needed

Ingredients

  • 560g jar of black beans (including cooking liquid)
  • 560g jar of red beans (including cooking liquid)
  • 1 carrot (peeled and diced)
  • 2 bell peppers (cut into small chunks)
  • 2 cloves of garlic (finely chopped, grated or pressed)
  • 1 small onion (finely diced)
  • 1 mild chilli pepper (chopped, optional: de-seeded)
  • 1 400g can of chopped tomatoes
  • 1 tbsp of tomato paste
  • 10g of dark chocolate
  • 1 tsp of oregano
  • 1 tsp of cumin
  • 1 tsp of smoked paprika
  • 1/2 a tsp of cinnamon
  • 1/2 a tsp of chipotle chilli flakes
  • Juice of 1/2 a lime
  • A small handful of coriander (large stems removed, leaves roughly chopped)
  • 1 spring onion (finely sliced)
  • Vegetable oil (I used avocado)
  • Salt and pepper to taste (see notes)

Directions

  1. In a large lidded pot or pan over a medium heat, add your oil and sauté the garlic, chilli and onion for a couple of mins until fragrant
  2. Add salt, pepper, the dried herbs and spices and mix – sauté for another couple of mins before adding the carrot and cooking for 5 mins
  3. Add the peppers and continue to sauté for 3-5 mins before adding the tomato paste and cooking off for a minute
  4. Add the chopped tomatoes, stir to combine, reduce the heat to low, cover and cook for another 8-10 mins
  5. Add the beans and their stock to the thickened tomato base, cover and simmer for 7 mins
  6. Add the dark chocolate and stir to melt in
  7. Adjust seasoning, if needed, and serve topped with a squeeze of lime, the spring onions and fresh coriander

Let me know if you try my chilli recipe!

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