Three Bean Chilli

If you love your chilli and like a bit of heat this recipe is for you! This one pot recipe is very easy to make and can even be made in the slow cooker if you prefer.

I like this recipe because its simple and adaptable. It also makes a lot, so I can portion up and freeze for quick evening meals or lunches, as and when I need them. Most of the ingredients come in a can too, so they can quite happily sit in the cupboard until I get around to making it.

There are two cooking options when it comes to making this 3 bean chilli, in a pot on the hob or in the slow cooker. When I made this last night I went for the slow cooker. I really just wanted to throw it all together then walk away from it. The hob doesn't require much more effort but it needs a bit of stirring and is ready quicker. That does mean though if you need a quick meal at short notice, as long as you have the cans and spices in the cupboard, it can be ready in 40 minutes with very little effort.

As I said at the start this recipe is adaptable. So, if you don't have the exact combination of beans I list below or, want to add in something extra like sweetcorn, you can! Feel free to change it up as you fancy. I really like the fresh chillis in this recipe, for the taste and the look of the dish. However, if you don't have them to hand and need to throw this together at short notice then it will be just as good without them. I've gone for two chillis in this recipe but if you don't like it quite as hot then just go with one or reduce the chilli powder a touch. You can always add more in later, just give it a taste half way through cooking and adjust as you need to.

I like to serve this with white rice for an evening meal. For lunchtime a baked potato or even just a slice or two of toast work well. There's already approx. 10 grams of fibre in a portion so you can keep it simple with what you pair it with.

Recipe

Serves 4

• 1 can red kidney beans (400g - drained weight 240g)

• 1 can chickpeas / garbanzo beans (400g - drained weight 240g)

• 1 can cannellini beans (400g - drained weight 240g)

• 500g passata

• 1 tbsp tomato puree

• 2 small / medium sized chillis chopped

• 3 large garlic cloves grate or finely chopped

• 1/2 tsp hot chilli powder

• 1/2 tsp oregano

• 1/2 tsp smoked paprika

• 1/2 tsp tumeric

• 1/2 tsp veg stock powder

• 1/8 tsp salt

Directions

1. Rinse the beans with water in a large colander, then add to either a large pot or your slow cooker pot.

2. Add the passata then fill the container about 1/3 full with water to rinse out and pour this into the pot as well.

3. Add the remaining the ingredients to the pot and stir well.

4. If cooking on the hob bring to a bubble (not quite boiling), then cook on a low to medium heat for 30 - 40 mins. Make sure to stir a couple of times throughout to ensure it doesn't stick to the bottom.

5. If making in the slow cooker, set to high and leave to cook for 2 hours.

Nutrition per serving (approx. values)

240 kcal

34g carbohydrates (of which 6.8g sugar)

14g protein

3.3g fat (of which 0.5g saturated fat)