This is my quick and simple mixed bean chilli – perfect for an easy evening meal. All the ingredients go in one pan, at the same time – what could be easier?
I like to use a mix of red kidney beans and white cannellini beans, but the choice is yours. I’m also making use of my frozen chopped onions , and frozen diced garlic. These make cooking so much easier, and there is no waste.
Ingredients:
4 tbsp frozen chopped onions
2 tsp frozen diced garlic
1 tsp paprika
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cinnamon
150ml/5fl oz hot vegetable stock (made with 1 gluten free stock cube)
2 x 400g/14oz cans chopped tomatoes
1 x 400g/14oz cans red kidney beans, rinsed and drained
1 x 400g/14oz can white cannellini beans, rinsed and drained
1 tsp dried oregano
sea salt and freshly ground black pepper
Chopped fresh coriander (optional) to serve
2 tbsp Greek style yoghurt (optional) to serve
Method:
Put all ingredients (excluding the coriander and Greek style yoghurt) into a large saucepan. Stir well and add salt and pepper to season to taste. Place over a medium heat until the sauce starts to bubble. Stir well again, cover with a saucepan lid, and turn down to a low heat and allow to simmer for 25 -30 minutes until the beans are softened. Keep stirring regularly throughout the cooking time.
To serve, spoon into two equal bowls and sprinkle with chopped coriander and add a tablespoon of Greek style yoghurt to each bowl to finish.
Serve alone, or with rice, tortilla chips, or potato wedges!