Whilst I do like spicy food every once in a while, this mixed bean chilli has an extra smokey flavour to it that sets it aside from any other chilli I have ever eaten.
It takes about 15 minutes to prepare all the ingredients and another 15 minutes to cook everything.
The recipe easily serves 4 to 6 adults so there is plenty to go around or even some leftover for another day.
When we have left overs we often like to eat it as a topping on a baked potatoe or with some guacamole and soya yogurt in tortillas or pitta bread.
1tablespoon olive oil.
3 cloves of garlic
1 bunch of scallions or 1 medium onion.
1 red chilli pepper
1 yellow or red pepper.
2 x 400g tins of chopped tomatoes
1 x 400g tin of black beans
1 x 400g tin of red kidney beans
1 x 400g tin of white beans
1/2 cup of sweetcorn
100g of tomato puree
2 tablespoons of Tamari sauce or soy sauce.
1 tablespoon of maple syrup
1 tablespoon of cumin powder
1 tablespoon of coriander powder
1/2 teaspoon of smoked paprika
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
How to prepare:
preheat your pot and add 1 tablespoon of olive oil
finely chop your garlic, scallions, and red chilli pepper into small pieces.
Chop the yellow pepper into small bitesize pieces
Add the garlic, scallions and chilli pepper to the pot and cook for 2 minutes.
Add in the yellow pepper and cook for a further 2 to 3 minutes.
Finally add in all remaining ingredients to the pot and mix well.
Lower the heat and leave to cook for 5 to 10 minutes.
The bean chilli can be served to white or brown rice.
If you are looking for a little more fibre in your diet at brown rice instead of white.
You can then garnish it with some avocado, coriander leaves or soya yogurt.
I hope you enjoy this simple recipe and remember to let me know how you got on.