Warming and spicy, this two-bean chilli recipe is a Mexican classic. Serve alongside baked crispy wholewheat tortillas and creamy guacamole. Too mild? Add a teaspoon of crushed chillies to give it an extra kick. Arriba! Serves 5-6.
Ingredients
1 large carrot (100g)
4 mushrooms (115g)
1 courgette (250g)
1 onion (100g)
2 large cloves garlic
2tbsp sunflower oil
2 400g tins chopped tomatoes
1 400g tin kidney beans, drained
1 400g tin black beans, drained
4 heaped tbsp tomato purée
1tbsp paprika
1tsp smoked paprika
1tsp chipotle paste
1tbsp vegetable stock powder (such as Bouillon)
2tsp Marmite
1tsp ground coriander
Salt and pepper, to taste
Firstly, add the carrot, mushrooms, courgette, onion and garlic into your food processor, and blitz until fine.
Then, add the oil into a large pan and place over a medium heat. Pour in the blitzed vegetables and fry for about 3 minutes or so.
Next, add in the tomatoes, tomato purée, kidney beans and black beans. Stir together. Lastly, add in the paprika, smoked paprika, chipotle paste, vegetable stock, Marmite, coriander and some salt and pepper to taste. Leave to cook, stirring occasionally, for a further 15-20 minutes to heat through and allow the flavours to develop.
When the chilli has cooked, remove from the heat and serve.
