Big Bean Chilli
PREP TIME: 15 MIN
COOK TIME: 3-4 hrs
SERVINGS: 8-10
Ingredients
Two onions
half a bulb of garlic
2 - 4 peppers, any colours
1-2 chillis
1/2 bottle of rich red wine
1 tbs of smoked paprika
1 tbs of chilli powder
1 tbs of cocoa powder,
1 tsp of cumin ground cumin seeds,
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp of salt
1/2 tsp of sugar
Big grind of pepper
3 tins of beans (I like 1x tin kidney, 1x tin borlotti or here I used allotment beans.
Handful of red or green lentils
400 ml passata,
1 tin chopped tomatoes
400ml of veg stock,
Tablespoon of balsamic vinegar or elderberry balsamic.
1 tbsp coconut oil or similar
Delicious batch cooking .
Method
Chop or use a blender for the onions, garlic, 2 peppers, 1-2 chillis with seeds depending on how spicy you like.
Fry the above in oil on medium heat for 10 ish minutes until moisture cooked off and starting to brown a little
Add all the spices and powders, (smoked paprika, chilli powder, cocoa powder, cumin ground cumin seeds, cinnamon, ginger, salt, sugar and pepper) and fry all for 1-2 mins.
Add half bottle of red wine and increase heat. Reduce the red wine until everything is thick and syrupy- should take no more than 5 mins
Add 2 tins of beans and some lentils. Easy to add more beans and lentils here if want to bulk it up
Add passata, chopped tomatoes and 400ml of veg stock, tablespoon of balsamic vinegar. Also add some ‘fat’ at this point if you want it to taste a bit richer - coconut oil is good- maybe tablespoon at the most
The chilli should be quite watery at this point.
Slow cook for 3-4 hours either in oven at 150 degrees - or in slow cooker.
Halfway through add 1-2 more chopped peppers and possibly one more tin of beans.
Check seasoning and add some tomato purée if needed or more stock.
Once thickened finely chop spring onions and lots of coriander leaf and stalk and stir through. Serve with brown rice, wedge of lime, chopped chilli , guacamole and yoghurt
Recipe share from Gareth Greenwood with a few tweeks.