If you’re looking for comfort food on a cold winter evening, you can go wrong with a warming bowl of chilli. My Smoky Mixed Bean Chilli, a favourite in the Carter household, is a satisfying one pot supper which can be enjoyed in so many ways. You can use it as a topping for nachos, a filling for burritos or alongside brown rice or quinoa as a simple week day dish.
If you can’t find liquid aminos, you can also use tamari or a vegan worcester sauce.
If you’re feeling brave, add an extra red chilli.
As a rough guide, this recipe serves 4.
- 500g passata
- 400g kidney beans
- 400g black eye beans
- 400g black beans
- 100ml water
- 2 cloves of garlic
- 2 sticks of celery
- 1 red pepper
- 1 red onion
- 1 red chilli
- 2 tbsp. tomato puree
- 2 tbsp. liquid aminos
- 2 tbsp. ground cumin
- 1 tbsp. ground corriander
- 1 tbsp. smoked paprika
- 1 tbsp. cinnamon
- 1 tbsp. fresh or dried thyme
- 1 tbsp. fresh or dried oregano
- 1 tbsp. smoked rapeseed oil
- Sea salt and black pepper to taste
Drain and rinse the beans thoroughly using a colander then peel and finely chop the garlic, celery, red pepper, red onion and red chilli. Heat the smoked rapeseed oil in a large saucepan using a medium heat then add the prepared vegetables.
Cook for 5 minutes to allow the vegetables to soften a little then add all of the herbs and all of the ground spices. Coat the vegetables in the herbs and ground spices then cook for 5 minutes.
Add the passata, water, tomato puree and liquid aminos then stir to combine. Cook for 5 minutes then add the drained and rinsed beans. Stir to combine then season to taste.
Cover the saucepan with a lid then cook for a further 10 minutes, or until the beans are ready.