Dee’s bean chilli

Prep: 15 mins
Cook: 30 mins
Dee’s bean chilli
This is a great alternative to traditional chilli con carne. An ideal meal for vegetarians but hearty enough for meat eaters too.

2 tbsp olive oil

1 medium onion, chopped

1 large red pepper, seeded and chopped

1 large green pepper, seeded and chopped

2 green chillies, seeded and chopped

4 cloves garlic, crushed and chopped

1 cup of lager

250ml vegetable stock

1 can chopped tomatoes

1 can black beans

1 dark red kidney beans

1 tablespoon ground cumin

2 tablespoons chilli powder

1 teaspoon of Tabasco (if you can find the smoked chipotle one even better!)

To serve:

100gm grated cheddar

Diced tomato

Tortilla Chips for dipping

Heat oil in a large saucepan and combine onion, peppers, chillies and garlic. Saute for 3 to 5 minutes to soften vegetables.

Deglaze pan with beer and add vegetable stock

Add tomatoes, black beans, red kidney beans and stir.

Season chilli with cumin, chilli powder, tabasco. Simmer for approx. 20 mins.

Serve bowls of chilli and rice topped with shredded cheese, tortilla chips and tomatoes.

Serves
4

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Beans, Cheese, Vegetables

Recipe Type
Dinner, Entertaining, Family Dinners, Healthy, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Medium

Top with a spoon of sour cream to take some of the heat.

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