Three Bean Vegetable Chilli

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4 people
Meal course
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1 1/2 tbsp
Olive oil
1 large
White onion - peeled and finely chopped
2 medium
Chilli - de-seeded and finely chopped
1 medium
Green pepper - deseeded and finely sliced
100 grams
Courgette - cut into chunks
125 grams
Carrot - peeled and finely chopped
100 grams
Broccoli head - cut into small florrets
4 whole
Garlic clove - peeled and finely chopped
2 tsp
Ground cumin
1 tsp
Chilli powder
1 tbsp
Rice wine vinegar
2 tbsp
Worcestershire Sauce
400 g tin
Chopped tomatoes
400 g tin
Kidney beans
400 g tin
Cannellini beans - drained and rinsed
400 g tin
Baked beans
1 Pint
Vegetable stock
1 tbsp
Tomato Puree
1 tsp
Mixed herbs
1 handful
Three Bean Vegetable Chilli
  1. Pre heat the oven to 160C
  2. Heat the oil in a large oven and hob proof casserole dish. Fry the onion for 5 minutes, until soft. Add the rest of the vegetables and the garlic and fry off for 7-8 minutes, stirring regularly. Add the cumin, chilli powder and stir so all the veg are coated and fry off for a minutes. Add the red wine vinegar and cook until this has been absorbed by the veg (couple of minutes should do the trick.). Add the remaining ingredients, stir and bring to the boil. Cover and place in the oven for at least an hour, the longer the better.
  3. Once the sauce is thick and a deep rich colour, remove from the oven and add the sweetcorn. Cover and leave to stand for 5 minutes.
  4. Serve hot with whatever takes your fancy. We had ours with cheese nachos, which made for dunking.

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