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Three Bean/Mixed Bean Chilli
Serves 8
Easy
Total time:
I ike to leave the chilli to cool then reheat when needed, i find it adds to the flavour.
A delicious chilli that my husband now chooses over a traditional beef chilli - a sign of a real winner!
Skip to ingredients
- 2 onions finely chopped
- One tablespoon of olive oil
- One tablespoon of minced garlic/ 2 cloves of garlic chopped
- 1 tablespoon of cumin
- 1 tablespoon of coriander powder
- 1 teaspoon of chilli powder/chilli flakes - add or reduce to taste
- 1 tablespoon of tomato puree
- 1 carton of tomato passata
- 1 400g tin of chopped tomatoes
- 2 stock cubes, either beef or vegetable
- One mug of boiling water
- 1 packet of quorn mince
- 1 400g tin of mixed beans in water
- 1 400g tin of kidney beans
- Handful of fresh chopped coriander
- Juice of one lime
- Salt
- Pepper
Method
step 1
Preheat the oven to 160 degreesstep 2
Heat a very large casserole dish on the hob and add the oil. Add the onions and the garlic and stir till softened.step 3
Add the spices and the chilli and stir as the aroma is released.step 4
Add the tomatoes, the passata and the tomato puree. Then dissolve the stock cubes in the water and add.step 5
Add the beans, then the quorn mince stirring all the time. Add everything else, but just half the coriander. Taste, add extra spices/chilli/seasoning if necessary.step 6
Pop in the oven and cook for 1 1/2 hours. Stir occasionally.step 7
I prefer to leave the chilli to cool, then reheat before serving as the flavours are enhanced, but this is just my personal preference.
