Proper Five Bean Chilli

Charmaine Lu -

  • 2 tbsp oil
  • 1 chopped onion
  • 2 chopped celery stalks
  • 3 chopped red capsicums
  • 2 crushed garlic cloves
  • 1 tsp dried chilli flakes
  • 2 tsp ground cumin
  • 200ml veg stock
  • 500ml passata
  • 400g tin each of black beans, kidney beans, cannellini beans, pinto beans and haricot beans, drained
  • 2 tbsp smoky chipotle paste
  • ½ tbsp cocoa powder
  • ½ tbsp red wine vinegar
  • Chopped coriander
  • Fry the onion, celery and capsicums in the oil in a large casserole for about 20 mins, or until very soft. Add the chilli, cumin and garlic, fry for a minute more, then tip in the stock, passata, chipotle paste, vinegar, cocoa, paprika and all the beans. Season well with salt and pepper.
  • Simmer - uncovered - for about 20 mins to thicken the sauce. Check for seasoning, then serve with your choice of cooked brown rice, flour tortillas or tortilla chips with plenty of chopped coriander and any Mexican-style sides you fancy.
50 mins
6 serving