3 Bean Smokey Chilli

A tasty, hearty and versatile meal.

I love this warming & filling dish, with a full smokey flavour.

Really versatile as you can play around with the veggies you add plus mix up what you serve it with.

With 3 cans of beans it is packed full of protein plus all the goodness of the veggies, it's a really nice healthy and filling mid week meal.

I usually make a big batch as detailed below and have it for 2 days... a great way to get all those veggies into little tummies.

How do we do it?

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Smokey chilli with a lovely tomato base, full of veg and spices. I don't like my food too spicey but if you do, pop a chopped chilli into this dish.

Recipe - Serves 6

• 1 Tbsp Olive Oil

• 1 Red Onion

• Pinch Salt

• 2 Garlic Cloves

• 250g Mushroom Mince

• 1 Red Pepper

• 2 Carrots

• Handful Broccoli

• 1 Celery Stick

• 1 Tbsp Chilli Powder

• 2 tsp Smoked Paprika

• 1 tsp BBQ/Chipotle Seasoning

• 1 Tbsp Yeast Extract

• 1 Tin Chopped Tomatoes

• 1 Tbsp Tomato Puree

• 1 Tin Kidney Beans

• 1 Tin Cannellini Beans

• 1 Tin Black Beans

• Handful Spinach

Method

1. Heat oil in a pan. Roughly chop onion and fry with a pinch of salt until they begin to become translucent.

2. Add garlic and mushroom mince and fry off until the mince begins to brown.

3. Roughly chop all veggies into small cubes (except spinach) and add into the pan. Stir well to combine and fry for around 5 minutes.

4. Next, add in all your spices and yeast extract. Stir well to cover all veggies.

5. Pour in tinned tomatoes and tomato puree, mix well then add in all beans. I added the water from the kidney beans but drained the other 2 tins.

6. Cover and simmer on a medium heat for around 15 minutes.

7. Add in a handful of spinach and stir well.

8. Serve with a wedge of lime & corriander on a bed of rice, in tacos, with a salad or on a mountain of nachos!

Tips

You can of course use dry beans but ensure you allow enough prep time to soak them over night. You can also use other beans than the ones stated in the recipe.

Play around with the veggies, use what you have available!

I'm not great with food that is too spicey so I use a mild chilli powder but if you love some heat, pop in a chopped chilli pepper or jalapeño .

You can freeze this dish easily so it's a great one to cook in bulk and lift out when you need it.

If you're short for time you can cook this as a one pot meal. Basically chuck all ingredients in a pan and cook up for around 25 minutes, still tastes great!

Let me know if you give this recipe a try and tag me on social media in your pics!

Any questions please get in touch.

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