Three Bean Vegetarian Chili

Name: Three Bean Vegetarian Chili
Cook time: 25 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 x 360g jars Ballymaloe 100 Recipe Sauce; 1 x 400g tin kidney beans (drained and rinsed); 1 x 400g tin black beans (drained and rinsed); 1 x 400g tin cannellini beans (drained and rinsed); 500 ml vegetable stock; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp mild chili powder; 1 tsp dried oregano

Serves 4–6

Cook: 25 mins

Serves 4

2 x 360g jars Ballymaloe 100 Recipe Sauce

1 x 400g tin kidney beans drained and rinsed

1 x 400g tin black beans drained and rinsed

1 x 400g tin cannellini beans drained and rinsed

500 ml vegetable stock

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp mild chili powder

1 tsp dried oregano

Method

Step 1

Prep: Drain and rinse the three beans.

Step 2

Put all the ingredients in a large saucepan and stir to combine.

Step 3

Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for 25 minutes to marry the flavours together.

Step 4

If it looks like the chilli is reducing too much, lower the heat or partially cover the pan with a lid.

Step 5

While the chilli is simmering, prepare all your toppings. Put them in separate bowls and bring to the table so everyone can help themselves to their favourites.

Chef's Tips

Divide the chilli among bowls. Serve with boiled white rice and tortilla chips.

Serving Suggestions & Notes

Add a secret ingredient: Add 1 heaped tablespoon of cocoa powder along with the spices for extra depth and richness. See if anyone can guess the secret ingredient!