Three Bean Chilli Recipe

We usually make a big pan of Chilli and freeze a few portions for lazy, midweek suppers.

Ingredients (serves 6):

1 Red Chili Pepper finely chopped

1 Large Onion diced

1 Red Pepper chopped into cm squares

1 Orange Pepper chopped into cm squares

2 400g tins of Chopped Tomatoes

1 400g tin of Red Kidney Beans

1 400g tin of Black Eyed Beans

1 400g tin of Borlotti Beans

Spice Mix:

1/2 tsp of Coffee Granules

1/2 tsp of Sugar

1/2 tsp of Cinnamon

1/2 tsp of Tumeric

1 tbsp of Smoked Paprika

(My chilli tends to be mild and smoky but if you prefer it with a bit of fire, add 1 tsp of medium or hot Chili Powder to the spice mix)



Pour a generous splash of olive oil into a large pan on a medium heat.

Add chili pepper to the pan and cook for about one minute.

Stir in the onions and cook for about five minutes or until the onions become translucent.

Add peppers, mix well and cook for between three and five minutes or until slightly softened.

Add the spice mix and stir thoroughly to ensure all the vegetables are coated, cook for about one minute until the spice take on the consistency of a paste.

Add the chopped tomatoes and mix well. Cook until the tomatoes start to bubble, cover the pan and reduce the heat to a simmer. Allow to simmer for 40-60 minutes until the liquid reduces, stirring occasionally.

Add all of the beans to the pan, mix well and cook for a further 15-20 minutes.

Serve with white rice and tortilla chips.

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