3 Bean Chilli
This 3 bean chilli recipe is a perfect comfort food that should on the menu in every household. This bean chilli is mostly eaten with rice, taco or bread
Servings: 4
Ingredients
- 400 g tin red kidney beans rinsed and drained
- 400 g tin butter beans rinsed and drained
- 400 g black eye beans cooked and drained
- 400 g tin chopped tomato
- 400 g tomato cream soup
- 250 g lean mince meat
- 1 beef bullion cube
- Salt
- 1 medium Onion diced
- 1 tsp Garlic powder
- 2 tbsp tomato puree
- 1 tsp Paprika
- Cayenne pepper use according to preference
- 1 Zucchini (courgette) chopped (substitute with carrot)
- 1 tbsp red wine vinegar optional
- handful parsley chopped
- 2 tbsp rapeseed oil substitute with vegetable/olive oil
Instructions
- Place a pan on medium heat, add oil and heat for 2minutes, add the diced onions and zucchini (courgette) and sweat till soft. Do not let it burn (cook on low heat). Add the mince and continue to stir till mince turn brown
- Add chopped tomatoes, tomato soup, tomato puree and stir to combine.
- Add beef bouillon, salt, paprika, garlic powder and cayenne pepper. Stir to combine and leave to slow cook on low heat between 30-45 minutes. Check and stir intermittently so that it doesn’t stick to the bottom of the pan. It shouldn’t if cooked on low heat
- Add all the beans to the sauce, stir to combine. Check for salt and seasoning, add the vinegar if using and stir to combine. Leave to cook for another 10 minutes on medium heat. Take the beans chilli off the heat and serve with sides of choice.