38622882 - two rustic bowls of vegetarian chili dish made with kidney bean, carrot, zucchini, bell pepper, sweet corn, tomato, onion, garlic, with tortilla chips on the side, photographed with natural light (selective focus, focus in the middle of the first dish)

Three Bean Chilli


• 1 tablespoon coconut oil or organic butter
• 1 large carrot, chopped into small dice
• 1 large stick celery, chopped into small dice
• 1 medium onion finely chopped
• 1 clove of garlic, finely chopped
• 1 red chili, (if using) finely chopped or 1/2-
1tsp dried chilli
• 1 tablespoon of tomato puree
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 bay leaf
• 1 cinnamon stick, or piece of cassia bark
• 1 tsp smoked paprika
• 1 tsp soy sauce
• 1 400g can of chopped tomatoes
• 1 pepper, small diced
• 100g each dried kidney beans, adzuki beans and black
eye beans, or a 400g can of each, drained
• Handful of chopped coriander leaves

1. I f using dried beans, soak and cook as
recommended on the packaging prior to starting the
2.Add the carrot, celery, onion, garlic and fresh chilli (if using) to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins.
3. Add tomato puree and stir for 30 seconds, then add the
cumin, coriander, bay and cinnamon, smoked paprika and
dried chilli if using. Stir-fry for a minute.
4. Add chopped tomatoes, chopped pepper and soy
sauce, bring to simmer, cover and leave on low heat for
10-20mins, stirring occasionally, until veg is cooked
through. Adding pepper at this step leaves a bit of
crunch. If you like it more cooked add with other veg at
step one.
5. Add all the beans, stir, bring to simmer, cover and cook
on low heat for 10-15 minutes until beans are hot. Keep
an eye on it, add a couple of tablespoons of water if it is a
bit dry.
6. Add chopped coriander leaves to serve.


A recipe supplied by Miss Nutritionist