4 bean chilli non carne

all of the beans

On these cold winter evenings, you can’t beat a heart warming chilli. Packing this dish with 4 varieties of beans provides gives so many nutritional benefits. Not only do these beans contain protein and fibre, they also provide zinc, iron and magnesium. I recently listened to Deliciously Ella’s podcast on how to get a balanced vegan diet, and the guest nutritionist Alice couldn’t sing the praises of eating a variety of beans, lentils and pulses anymore. So why not include 4 different types in this chilli!

The chipotle paste adds such a nice smokiness to the sauce combined with the spices. Another dish perfect for cooking in bulk and freezing, or heating up over the next few days. I always find it tastes even more delicious when the beans have been left to sit in the sauces when you reheat it the next day/day after. Remember there is no meat or dairy in this dish, so it will naturally last and stay fresh for longer!

The coconut yoghurt is optional but I find a big dollop adds a nice creaminess to the finish. Let me know how you get on!

feeds 4 people
takes approx. 40 minutes in total.

Ingredients
drizzle of olive oil
2 white onions (diced)
3 garlic cloves (crushed)
3 red peppers
1 can of black beans (drained and rinsed)
1 can of red kidney beans (drained and rinsed)
1 can of aduki beans (drained and rinsed)
1 can of black eyed beans (drained and rinsed)
2 cans of tinned tomatoes (plus 1 tin of water)
1 tablespoon of cumin
1 tablespoon of paprika
1 teaspoon of oregano
1 tablespoon of tomato puree
2 tablespoons of chipotle paste
pinch of salt
pinch of pepper
rice
coconut yoghurt
coriander
avocado
chilli flakes

Method
1. Preheat oven to 180°C/350°F and line a baking tray with parchment paper or tin foil.
2. Cut 2 of your red peppers into slices and place in oven with a drizzle of olive oil for 15 minutes.
3. In the meantime, in a saucepan over a medium heat, sauté your white onions and garlic until browned.
4. Next add in your last red pepper. You want to dice this one.
5. In a food processor add your 2 roasted peppers, cumin, paprika, oregano, tomato puree and chipotle paste. Blitz until a paste is formed.
6. Add your paste to the pan and coat your onions and red pepper in it.
7. Next add your black beans, red kidney beans, aduki beans, black eyed beans and tinned tomatoes.
8. Season with salt and pepper and leave to simmer on a low to medium heat for 30 minutes.
9. Serve with rice, coconut yoghurt, avocado, coriander and chilli flakes should you desire.

Notes
Store leftovers in the fridge and consume within 3 days. Can be frozen.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats

One thought on “4 bean chilli non carne

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