A very good vegetarian chilli using tinned beans from ” The Art of the Larder” by Claire Thomson. The basic recipe can also be used to make a couple of variations- chilli baked under a blanket or cornbread or roasted in peppers with cheese and sour cream. Claire is bringing out a new recipe book on one pot bean dishes which will be published in Febuary 2025. I cant wait and have already preordered the book.
Ingredients
- 2 tbsps vegetable, sunflower or olive oil
- 1 cinnamon stick
- 2 bay leaves
- 2 celery stalks finely diced
- 1 green pepper deseeded and finely chopped
- 1 large onion peeled and finely sliced
- 2-3 cloves garlic peeled and finely sliced
- 1 tsp smoked paprika hot or sweet depending on taste
- 1 tsp cumin seeds toasted and ground
- 1 x 400g tin tomatoes
- 3 x 400g tins assorted beans rinsed and drained
- chipotle chille paste ( optional) or use chilli flakes, to taste
- salt
- a small bunch fresh coriander leaves roughly chopped
For the chopped salad:
- avocado diced small
- ripe tomatoes diced small
- red onion finely sliced or diced
- salt and freshly squeezed lime juice to taste
To serve:
- sour cream
- chilli sauce see recipe for Homemade Chilli sauce
Servings:
Instructions
- Put the oil into a heavy bottomed frying pan over a moderate heat and fry the cinnamon, bay leaves, celery, green pepper and onion for about 8-10 minutes or until the vegetables are soft. Add the garlic and ground spices and fry for a couple of minutes more.
- Add the tinned tomatoes and simmer for about ten minutes. Add the drained beans, mixing thoroughly . Add the chilli paste or flakes, if using, and season with salt. Cook over a moderate heat for 3 minutes for the beans to heat up and the flavours to meld, checking the seasoning.
- Take the pan off the heat, add the coriander and mix well. Serve with the chopped salad and some rice sour cream and chilli sauce if you like.
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