Delicious Vegetarian Bean Chilli Easy Recipe
The ingredients are definitely not traditional (soy sauce, anyone?), and the method is super simple, but this is a great and easy midweek supper.
YIELD/SERVES: 4
CALORIES – 414.17
Ingredients:
- 1 tsp olive oil
- 1 large onion
- 4 large sticks of celery
- 2 tbsp dried cumin
- 2 tbsp dried coriander
- 400g mixed beans in chilli sauce
- 800g chopped tinned tomatoes
- 1 large pinch dried chilli flakes (or equivalent in fresh chillis – if you can handle the heat, add more in the kitchen!)
- 1 tbsp tomato puree
- 1 tsp soy sauce (optional)
- 1 large bunch fresh coriander
Instructions:
- Heat the olive oil in a large pan. Roughly chop the onion and celery and add them to the pot.
- Cook for 5 minutes or so until the vegetables are beginning to soften.
- Add the cumin and coriander to the pan and cook for an extra minute to allow the spices to warm up.
- Stir through the tin of mixed beans and chopped tomatoes, and then add the tomato puree, chili flakes, and soy sauce, which adds a subtle hint of saltiness.
- Ensure that all of the ingredients are combined, and then leave the whole mixture on a low heat to simmer for 25-30 minutes until the liquid has reduced, stirring regularly to prevent burning.
- Towards the end of cooking, finely chop the fresh coriander and add it to the chili.
- Garnish with an extra sprig of fresh coriander and serve over a bed of rice, with nachos, on a jacket potato, or however else you like!
