Wednesday, 7 August 2013

Three Bean Mexican Chili

Another chili, my third so far on my blog, which is quite fitting, as there were three kinds used to make up this wonderful casserole dish! I left some of the chili seeds in, and it turned out to be quiiiite fiery, which I don't mind. Make sure you deseed it properly if you only want a little bit of a kick though.

Three Bean Mexican Chili
(Serves 2-3, 300-200 calories each, no side included)

A few sprays of olive oil
1 fat garlic clove, finely chopped
1 medium onion, about 150g, finely chopped
1 carrot, peeled and finely diced
1 large celery stalk, finely chopped
1 red chilli, deseeded and finely chopped
1 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf
1 cinnamon stick
1 tsp smoked paprika (I love the stuff! Used 1 tbsp instead!)
1 tsp soy sauce
400g chopped tomatoes
1 red pepper, diced
100g soaked black eyed beans
120g spoaked kidney beans
100g soaked borlotti beans
Salt and pepper to taste

You can serve this with bread, rice, potatoes, or other things, or perhaps top it with a little cheese!

- Start by spraying a medium large pot with oil and frying the garlic and onion, before adding the carrot, celery, and chili.

- Stir for a few minutes, before adding the purée and seasoning, along with the soy sauce, bay leaf, cinnamon stick, chopped tomatoes and pepper. Let this simmer for ten minutes before adding the beans.

- Now, add the beans, season with salt and pepper to taste, cover the pan with a lid and let it sit for 40 minutes, up to an hour, stirring every 10-15 minutes. Serve with whatever you want to serve it with. Leftovers are perfect for lunch the next day, perhaps over a baked potato or in a pita bread?

Original source:

- Jules

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