Mixed Bean Chilli

Mixed Bean Chilli

This Mexican mixed bean chilli is delicious and super easy to make. In this mixed bean chilli we use Mexican flavours which creates a bowl of warm, aromatic and smokey chilli. This recipe is also made using just one pan.

Ingredients

  • Sandua Olive oil
  • 1 Red onion, diced
  • 1 Sweet Red Pepper, diced
  • 3 Garlic Cloves, crushed
  • 1 tbsp Cumin
  • 1 ½ tbsp Carmencita Smoked Paprika
  • 1 tbsp Chilli Powder, your choice of heat
  • 400g Chopped Tomatoes
  • 500ml Veg stock
  • 1 tbsp Sugar, we use Demerara
  • 1 tbsp Oregano dried
  • 1 570g Jar Cooked Pinta Beans, rinsed and drained
  • 1 570g Jar Cooked Red Kidney Beans, rinsed and drained
  • 1 570g Jar Cooked Jumbo White Beans, rinsed and drained
  • Sea salt & Pepper to taste

Garnish

  • 1 Lime cut into 4 wedges
  • 1 handful of freshly chopped Coriander to garnish (optional)

Method

STEP 1

In a medium sized pan over a medium-low heat sauté the onion and pepper for 5 minutes, until soften. Add the garlic and sauté for a further 2 minutes. Add cumin, Smoked paprika and chilli powder once you can start to smell the spices stir though your tomatoes, stock, sugar and oregano.

STEP 2

Bring to the boil, add the beans then turn down the heat and simmer for 40-45 minutes. You may need to add a little water as you go if the chilli becomes too thick.

STEP 3

Season to taste and serve fresh from the pan with a lime wedge and a sprinkling of Coriander.

Notes: This can be served with either tortilla warps, tortilla crisps or fluffy rice, maybe a combination of two.