Smoky Three-Bean Chilli
Photo via Pexels
A whisper of cacao is the trick that makes this chilli taste like it simmered all day. Three kinds of beans give it body and heft, paprika brings gentle smoke, and the whole pot deepens as it cooks. Pile it over rice, spoon it into jacket potatoes, or wrap it in tortillas - it feeds a crowd and freezes beautifully.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for cooked kidney beans (from dried) - we add the cheapest by default.
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Choose a product for cooked butter beans (from dried) - we add the cheapest by default.
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Choose a product for chopped tomatoes - we add the cheapest by default.
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Choose a product for paprika - we add the cheapest by default.
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Choose a product for cacao powder - we add the cheapest by default.
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Local shop1 onion, diced
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Local shop2 peppers, diced
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Local shop3 cloves garlic
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Local shop1 tsp ground cumin
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Local shop300ml vegetable stock
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 6 · about 55 minutes from start to finish.
Warm the olive oil in a large pan and cook the onion and peppers for 8-10 minutes until soft.
Add the garlic, paprika and cumin and cook for another minute.
Stir in the chopped tomatoes, all the beans, the stock and the cacao powder.
Bring to a simmer and cook, uncovered, for 30 minutes, stirring occasionally, until thick and glossy.
Season well with salt and pepper. If you like more heat, add a pinch of chilli flakes.
Serve over rice or in bowls with your favourite toppings.
Nutrition
Estimated per serving
Cook's tip
The cacao is there for savoury depth, not sweetness - just one tablespoon rounds out the whole pot. Add it a pinch at a time if you are unsure.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.