Monday, 15 April 2013

Mixed Bean Chilli

This is my husband's vegetarian chilli. It's as simple as throwing a whole lot of common ingredients into a slow cooker and letting the flavours fuse together. Obviously you can use dried beans but make sure they have soaked for at least 24 hours prior.

Mixed Bean Chilli


400g can kidney beans, drained and rinsed
400g can chickpeas, drained and rinsed
400g can black beans, drained and rinsed
300g can vegan baked beans, incdluing sauce (or home made)**
200g can diced tomatoes, with green chillies (green chillies optional)
2 x 400g can diced tomatoes (fire roasted)
400g can tomato sauce (tomato puree, not ketchup)
400g can sweet corn, including juice
1 can V8 juice
400g dry TVP (optional)
2 Tbls chilli powder
1 Tbls ground cumin
2 bay leaves
1 tsp paprika
2 tsp ground corriander seeds
1 Tbls dried basil
4-6 drops liquid smoke (no more) (optional)
1 tsp black pepper
1 1/2 tsp salt
1 clove garlic, crushed
2 cup water
1 onion, sliced


Add all ingredients to a slow cooker and cook for 6-8 hours. Alternatively you could try and oven safe dish on 200F for the same amount of time but you wouldn't want to leave the house. If doing it on the stove top, fry onion first, then add all ingredients to an extra large pot, bring to boil then simmer on a low heat for 2 hours (testing the beans after that time).
With all methods stir occasionally. Remove bay leaves before serving.

**if you can't find vegan baked beans and don't want to make them you can just use pinto beans and add some ketchup, bbq sauce and some tomato paste.

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