3-Bean Chilli
Course:
Dinner
Ingredients
Spices
- 1 teaspoon Dried Oregano
- 2 teaspoons Cumin
- 11⁄2 teaspoon Chilli Powder (mild)
- 1 teaspoon Paprika (smoked)
- 1 teaspoon Salt
- Black Pepper
Chilli
- 1 Onion (Diced)
- 1 Red Pepper (diced)
- 3 cloves Garlic
- 1 tin (400g) Black Beans
- 1 tin (400g) Kidney Beans
- 1 tin (400g) Cannellini Beans
- 3 tablespoons Plain Flour
- 600 grams Passata
- 150 millilitres Beef Stock
- 2 teaspoons Cocoa Powder
- 1⁄2 teaspoons Brown Sugar
To Serve
- 90 grams Cheddar Cheese
Steps
- Combine the spice mix.
- Heat the oil in a large dutch oven. Fry the onion and pepper over a gentle heat for 3-4 minutes until starting to soften.
- Add the spice mix and garlic to the pan and cook for another 1-2 minutes until toasted.
- Drain and rinse the three tins of beans and add them to the pan.
- Add in the flour and mix thoroughly until everything is neatly coated.
- Add in the passata.
- Stir in the stock, cocoa powder and brown sugar.
- Bring to the boil then reduce to a simmer. Cook for 20 minutes until the chilli has become a thick stew. Stir periodically.
- Taste and adjust seasoning then serve.