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Three bean mexican chilli

Rating: 5 out of 5.22 ratings
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  • Preparation and cooking time
    • Total time
    • Overnight soaking and the cooking of beans if using dried
  • Easy
  • Serves 4
A great healthy dish suitable for veggies, vegans and meat eaters alike
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Ingredients

  • 1 tblsp veg oil
  • 1 large carrot, chopped into small dice
  • 1 large stick celery, chopped into small dice
  • 1 medium onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 red chilli (if using) finely chopped or 1/2-1tsp dried chilli flakes
  • 1 tblsp tomato puree
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bay leaf
  • 1 cinnamon stick, or piece of cassia bark
  • 1 tsp smoked paprika
  • 1 tsp soy sauce
  • 1 400g can of chopped tomatoes
  • 1 pepper, small dice
  • 100g each dried kidney beans, aduki beans and black eye beans, or a 400g can of each, drained
  • Handful of chopped coriander leaves

Method

  • STEP 1
    If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
  • STEP 2
    Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
  • STEP 3
    Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
  • STEP 4
    Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
  • STEP 5
    Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
  • STEP 6
    Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.

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Overall rating

Rating: 5 out of 5.22 ratings

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