Five Bean Chilli

Five bean Chilli

Christopher: ‘Beans, beans they’re good for your heart the more you eat the more you fart! Some people go for one bean chilli, some think three is a lot or even four but real men have five beans. This is a wonderfully filling vegan delight chock a block with goodness, fibre and most of all flavour!’

Five Bean Chilli
Five Bean Chilli

Get it:

One can of haircot beans, drained

One can of cannellini  beans, drained

One can of black beans, drained

One can of red kidney beans, drained

One can of pinto beans, drained

Two cans chopped tomatoes

Two carrots, peeled and thinly sliced

One onion, diced 

One red pepper, diced

Two sticks of celery, chopped

Two gloves of garlic, crushed

Two teaspoon ground paprika

Two teaspoons of ground cumin

One teaspoon of dried oregano

One teaspoon of ground cayene pepper

One tablespoon of tomato puree

One tablespoon of Worcestershire sauce

One teaspoon of oil

Salt and pepper

Pint of boiling water

Five Bean Chilli
Five Bean Chilli

Make it:

1. In a large saucepan/stewing pot heat the oil on a medium heat

2. Cook the onion and garlic until soft

3. Add in the pepper, carrot and celery

4. Stir in the paprika, cumin, oregano and chilli. Season with salt and pepper and cook for around five minutes

5. Add in the remaining ingredients and bring to boil

6. Simmer for around forty five minutes – the longer the better.

7. Serve with some rice, then top with some chopped coriander and grated cheese

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