A Three Bean Vegetarian Chilli That’s Really Satisfying

I like to keep this vegetarian chilli relatively mild and serve it with plenty of jalapenos and sour cream on the table.  I find that's a great way to allow people to dictate their own 'heat' level.

Ingredients:
1 tablespoon of olive oil
1 large onion chopped
2 cloves of garlic, crushed
1-2 tsp chilli powder
1 heaped tsp ground cumin
¼ tsp of ground cinnamon
1 green pepper, thinly sliced
100g/4oz chestnut mushrooms, sliced
1 400g/14oz can of kidney beans,
1 400g/14oz can of butter beans
1 400g 14oz can of chickpeas
1 400g/14oz can of chopped tomatoes
1 200g/7oz jar of sundried tomatoes

To Serve:
Jalapenos peppers
Sour Cream

Method:
1. Heat the olive oil in a heavy based saucepan and gently fry the onion until soft. Add the garlic, green pepper and mushroom, cover and cook on a low heat for 10 minutes.

2. Add the chili powder, cumin and cinnamon and stir for a minute.

3. Puree the sundried tomatoes in a food processor with a little of the oil from the jar and add this to the pan with the beans and the tinned tomatoes.

4. Simmer gently for 10 to 15 minutes.

5. Serve with rice or crusty bread and some jalapenos and sour cream. This chilli also makes a really good enchilada or burrito filling.  


If you enjoyed this vegetarian chilli, why not take a look at some more of my easy dinner recipes.



 

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