It is positively FREEZING outside and with that definitely the season for soups, stews and other hearty bowls.
This three bean chilli hit the spot perfectly when I made the other weekend - healthy, warming and if you omit the yogurt also totally vegan!
Plus any leftovers make an excellent next day lunch...what is not to love!!
SERVES 3
INGREDIENTS
- 2 tablespoons olive
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 tablespoons chilli powder
- 1 tablespoon chipotle chilli powder
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- Salt & pepper
- 1 tube tomato puree
- 2 red peppers, seeded and chopped
- 2 carrots, chopped
- 3-4 cups vegetable broth
- 1 can crushed tomatoes
- 2 tablespoons Worcestershire sauce
- 1 can butter beans
- 1 can black beans
- 1 can kidney beans
- yogurt, cheddar cheese, avocado & coriander for serving
METHOD
- Heat the olive oil in a large skillet over medium heat.
- When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper.
- Cook 5 minutes, until very fragrant.
- Stir in the tomato puree, peppers, and carrots.
- Cook another 5 minutes.
- Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 3 cans of beans.
- Season with salt and pepper.
- Partially cover and simmer over medium-low heat for 1 hour.
- If your chili is too thick, add the remaining broth, a little at a time, to thin as desired.
- Ladle the chili into bowls.
- Top with yogurt, cheese, avocado, coriander and ENJOY!
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