Three Bean Chilli
This is the first vegan dinner dish I have ever made and we thought it was absolutely delicious! Hopefully you will too.
Preparation time 15 minutes. Cooking time 40 minutes
Ingredients
Serves 6
- 1 cup of vegetable stock
- 2 onions, diced
- 2 large stalks of celery, finely diced
- Red capsicum, diced
- Yellow capsicum, diced
- Green capsicum, diced
- 3 large cloves of garlic, minced
- 2cm piece of ginger, grated
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 1 tsp ground coriander
- 1 cinnamon stick
- 400g tin of cannellini beans, drained and rinsed
- 400g tin of black eye beans, drained and rinsed
- 400g tin of kidney beans, drained and rinsed
- 2x 400g tins of chopped tomatoes
- 3 tbsp tomato paste
- Salt and freshly ground black pepper
- 2 tsp dried coriander leaves/bunch of fresh coriander leaves chopped
Method
- Soften the onions, celery and capsicum in the stock over a medium-high heat for around 15 minutes until most of the stock has evaporated
- Add the garlic and ginger and stir for 2 minutes
- Stir in the cumin, chilli flakes, ground coriander and cinnamon stick
- Add the beans, tinned tomatoes, tomato paste and salt and pepper to taste. Bring to the boil then simmer for 20 minutes.
- Stir in the coriander leaves and serve