Smoky Three-Bean Chilli

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

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
Gluten-free
Vegan
Spicy

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