Mixed bean chilli

Prep: 20 mins
Cook: 25 mins
Mixed bean chilli
This bean vegetarian chilli will warm you from within, it’s rustic and delicious.
 

3 tbsp olive oil

1 small onion, finely chopped

2 tsp ground cumin

1 tsp paprika

¼ tsp salt

4 garlic cloves, thinly sliced

140g roasted peppers, chopped

250ml vegetable stock

1 small butternut squash, peeled and cubed

200g tinned chopped tomatoes, un-drained

1 fresh red chilli deseeded and finely chopped

400g tinned mixed beans, rinse and drained

2 spring onions, sliced finely

Tortilla chips to serve, garnish with whole chilli, optional

Preheat the oven to 180°C / 350°F / Gas mark 4.

In a large pan over medium heat add and heat the olive oil.

Add the onion and cook for 10 minutes, stirring occasionally.

Stir in the cumin, paprika, salt and garlic and cook for 1-2 minutes stirring frequently.

Add the peppers, stock, squash, tomatoes and red chilli

Simmer and cook for 20 minutes.

Add the beans and cook on a simmer for a further 25 or until slightly thick, stirring occasionally.

To serve, sprinkle with the chopped spring onions and add some tortilla chips on the side and a whole chilli for effect or for guests who like spicy food.

Serves
4

Preparation Time
20 minutes

Cooking Time
25 minutes

Main ingredients
Beans, Vegetables

Recipe Type
Soups, Entertaining, Family Dinners, Healthy, Stew, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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