Smoky Mixed Bean Chilli Non Carne
This smoky mixed bean chilli non carne is packed full of flavour, super healthy, warm, hearty and utterly delicious! It is free from the top 14 allergens and make a perfect comforting family dinner.
Servings: 6 servings
Calories: 213kcal
Equipment
Ingredients
- 400 grams ( 14 oz) butter beans - tin of drained
- 400g grams ( 14 oz ) cannellini beans - in of drained
- 400g grams ( 14 oz ) 5 bean salad - tin of drained and rinsed
- 800 grams ( 28 oz ) chopped tomatoes - 2 tins of
- 1 onion diced
- 1 red pepper diced
- 1 medium carrot diced or grated
- 2 cloves garlic crushed
- 1 teaspoon cumin
- 2 teaspoon paprika
- 2 teaspoon chilli powder
- ½ tablespoon cocoa powder check ingredients
- 200 ml ( ¾ cup ) Marigold Organic Swiss Vegetable Bouillon Stock Cube double check for allergens if using a different brand.
- 1 bayleaf
- 2 tablespoon olive oil
Instructions
- Dice the onion & peppers and dice or grate the carrot.1 onion, 1 medium carrot, 1 red pepper
- Pour a drizzle of olive oil in a large saucepan and fry off the onion, pepper and carrot on a low to medium heat until soft, about 4-5 minutes.2 tablespoon olive oil
- Mince or grate the garlic and add to the pan along with all the spices. Stir and let the spices cook out for a few minutes.2 cloves garlic, 1 teaspoon cumin, 2 teaspoon paprika, 2 teaspoon chilli powder
- Drain the beans into a sieve and rinse under the tap to wash off the vinaigrette.
- Add the beans, chopped tomatoes, cocoa powder, made up vegetable stock & bayleaf.400 grams ( 14 oz) butter beans - tin of, 400g grams ( 14 oz ) cannellini beans - in of, 400g grams ( 14 oz ) 5 bean salad - tin of, 800 grams ( 28 oz ) chopped tomatoes - 2 tins of, 200 ml ( ¾ cup ) Marigold Organic Swiss Vegetable Bouillon Stock Cube, 1 bayleaf
- Simmer on the hob on a low/medium heat for 30-35 minutes to let the flavours infuse together.
Notes
Please double check packaging for allergens. The stock cube I have used is free from the top 14 allergens, however most contain celery or gluten.
Tips & Tricks
- ✔️ Variety of Beans: Use a variety of beans for different textures and flavours. Kidney beans, black beans, pinto beans, and cannellini beans work well together.
- ✔️ Customise The Heat: If you are cooking for children or for people who are not a fan of spice, keep the chilli mild and provide some hot sauce on the side for those who enjoy extra heat.
- ✔️ Topping: Toppings can elevate your chilli to a whole new level. Serve with a variety of toppings like shredded dairy-free cheese, plant-based sour cream, sliced spring onions & avocado, chopped coriander and a wedge of lime!
- ✔️ Make It Ahead: Chilli often tastes better the next day. Consider making it ahead of time and reheating it for an even richer flavour.
Nutrition
Calories: 213kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 489mg | Potassium: 718mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2535IU | Vitamin C: 25mg | Calcium: 111mg | Iron: 5mg