Name: Smoky Three-Bean Chilli
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: Serves: 4
Ingredients: dairy-free sour cream, to serve; freshly ground black pepper; sea salt flakes; juice of ½ lime, plus lime wedges, to serve; 300 ml (10½ fl oz) porcini mushroom or vegetable stock, plus 150 ml (5 fl oz) more if needed; 2 tablespoons tomato paste (concentrated purée); 1 x 400 g (14 oz) tin chopped tomatoes; 1 x 400 g (14 oz) tinned kidney beans, drained and rinsed; 1 x 400 g (14 oz) tinned cannellini beans, drained and rinsed; 1 x 400 g (14 oz) tinned black beans, drained and rinsed; 1 teaspoon chilli powder; 2 chipotles, rehydrated in hot water for 20 minutes, seeded and chopped; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon chopped or 3 teaspoons dried oregano; 1 medium red chilli, finely sliced; 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

The wonderful richness of this spicy chilli makes the absence of meat irrelevant. I’ve used three different types of beans here because the contrast looks and tastes wonderful. It’s quite spicy.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped

Main course
Spicy
Gluten-free
Vegan

Method

In a large pan, heat the oil and fry the onion over a medium heat for 7 minutes. Add the garlic and chilli and cook for 3 minutes more. Add the oregano, cumin, paprika, chilli powder and chipotles. Stir and cook for a few minutes more.

Add the beans, tomatoes, tomato paste and stock. Gently simmer, uncovered, for 30 minutes, stirring every so often to prevent the beans from sticking to

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