Name: Three-Bean Chilli
Yield: Serves 4
Ingredients: 1½ tablespoons tomato paste (concentrated purée); 1 vegetable stock cube (gluten-free, if necessary); Cheddar cheese or plant-based alternative, grated (shredded); Plain cooked rice or corn tortillas; 1 teaspoon hot chilli powder or 1 tablespoon mild chilli powder; 1 × 400-g (14-oz) tin black beans, drained and rinsed; 1 celery stick, finely chopped; 1 × 400-g (14-oz) tin borlotti beans (cranberry beans), drained and rinsed; 1 teaspoon smoked paprika; 150 ml (5½ fl oz) sour cream or plant-based alternative; ½ teaspoon ground cumin; 2 garlic cloves, crushed or finely chopped; 1 tablespoon olive oil; 2 bay leaves; 1 × 400-g (14-oz) tin chopped tomatoes; 2 (bell) peppers, any colour, chopped; 1 teaspoon dried oregano; 1 onion, finely chopped; 1 carrot, finely chopped; 1 × 400-g (14-oz) tin red kidney beans, drained and rinsed; Pickled jalapeños

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Pulses are a great source of protein and a delicious way to add texture and bulk out a meal. I enjoy the warming qualities this dish offers and when combined with rice and tortilla chips it feels like an indulgent treat. All three chillis can be batch cooked, which I recommend. If you’re cooking something anyway, you may as well cook more to chuck in the freezer.