Mixed bean chilli
Prep:
20 mins
Cook:
25 mins
This bean vegetarian chilli will warm you from within, it’s rustic and delicious.
3 tbsp olive oil
1 small onion, finely chopped
2 tsp ground cumin
1 tsp paprika
¼ tsp salt
4 garlic cloves, thinly sliced
140g roasted peppers, chopped
250ml vegetable stock
1 small butternut squash, peeled and cubed
200g tinned chopped tomatoes, un-drained
1 fresh red chilli deseeded and finely chopped
400g tinned mixed beans, rinse and drained
2 spring onions, sliced finely
Tortilla chips to serve, garnish with whole chilli, optional
Preheat the oven to 180°C / 350°F / Gas mark 4.
In a large pan over medium heat add and heat the olive oil.
Add the onion and cook for 10 minutes, stirring occasionally.
Stir in the cumin, paprika, salt and garlic and cook for 1-2 minutes stirring frequently.
Add the peppers, stock, squash, tomatoes and red chilli
Simmer and cook for 20 minutes.
Add the beans and cook on a simmer for a further 25 or until slightly thick, stirring occasionally.
To serve, sprinkle with the chopped spring onions and add some tortilla chips on the side and a whole chilli for effect or for guests who like spicy food.
Serves
4
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Beans, Vegetables
Recipe Type
Soups, Entertaining, Family Dinners, Healthy, Stew, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
