Two-Bean Chilli

Name: Two-Bean Chilli
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: American
Ingredients: 250 g/9 oz/scant 1¼ cups dried kidney beans, soaked in cold water for at least 8 hours; 1 tbsp dried mint; chopped coriander leaves, to serve; 2 tsp ground coriander; soured cream, to serve; 2 tsp ground cumin; 1 recipe quantity Tortilla Chips, to serve; 55 g/2 oz/heaped ¼ cup dried cannellini beans, soaked in cold water for at least 8 hours; 4 garlic cloves, chopped; 1 tbsp dried thyme; 800 g/1 lb 12 oz/scant 3 cups tinned chopped tomatoes; 2 tbsp ancho chilli powder or chilli powder; 1 onion, chopped; salt and freshly ground black pepper; 1 celery stick, chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

250 g/9 oz/scant 1¼ cups dried kidney beans, soaked in cold water for at least 8 hours

Americas
United States
Main course
Vegetarian
Gluten-free

Method

Bring a large, covered saucepan of unsalted water to the boil. Drain all of the beans and add them to the pan. Return to the boil and boil vigorously for 10 minutes. Drain and rinse the beans, then transfer them to the slow cooker.

Add all of the remaining ingredients, then pour over 250 ml