Three-bean chilli

Batch-cook this chilli on a chilly evening and keep some in the freezer to heat up after a long day. Serve with rice, lime wedges, avocado and soured cream

Prep:20 mins
Cook:1 hrs 20 mins

Serves 8
Easy

Nutrition per serving

kcal 198
fat 5g
saturates 1g
carbs 25g
sugars 0g
fibre 10g
protein 9g
salt 0.4g

Ingredients

2 tbsp vegetable oil
2 onions, finely chopped
4 garlic cloves, finely chopped
2 yellow peppers, deseeded and roughly chopped
2 jarred roasted red peppers, drained and roughly chopped
15g coriander, stalks finely chopped and leaves left whole to serve
2 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cinnamon
2 tsp dried oregano
1 tbsp light brown soft sugar
1-2 tbsp chipotle paste (optional)
400g can black beans
400g can kidney beans
400g can cannellini beans
400g can chopped tomatoes
300ml vegetable stock
20g dark chocolate, roughly chopped
cooked rice, lime wedges, sliced avocado and soured cream, to serve

Method

Heat the oil in a deep pan or flameproof casserole dish over a medium-low heat. Stir in the onion with a pinch of salt and cook for 10-12 mins until softened. Tip in the garlic and peppers and cook for 5 mins. Mix in the coriander stalks, spices, oregano, sugar and chipotle paste if using. Cook for a further 5 mins, until everything is well combined and softened. Pour in the beans, along with their liquid, the tomatoes and stock. Season well and bring to a simmer.
Leave to simmer on a low heat for 1 hr-1 hr 10 mins until thickened and reduced. Stir in the dark chocolate and season to taste. Serve over rice with lime wedges, avocado, soured cream and coriander on top.