Pinto Bean Chilli

So, I’m sure we’ve all heard the news this week that processed meat (and possibly unprocessed red meat) causes bowel cancer?  Well as much as I love my meat (and don’t plan to stop eating a healthy selection of good quality meat), what more of a reason could you need to add in a few vegetarian meals to your diet than to reduce your chances of a truly awful disease?  With this in mind I’m going to make my next few posts meat free so you can bring some delicious vegetarian dishes to your plate too!  This one is a really simple and tasty alternative to a good old meat classic.  Don’t forget to soak your beans the night before and you will need 2 hours to simmer once you’ve thrown it all together, making it a great weekend dish and one you can make lots of and portion up for the freezer for a mid week speedy meal.

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Pinto Bean Chilli
From 'The Detox Kitchen Bible' by Lilly Simpson and Rob Hobson
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Courses Main
Prep Time 15 minutes
Cook Time 140 minutes
Servings
-6
Ingredients
Courses Main
Prep Time 15 minutes
Cook Time 140 minutes
Servings
-6
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put all the beans in a large bowl, cover with cold water and leave to soak overnight, then drain and rinse.
  2. Tip the beans into a saucepan, cover with fresh cold water and bring to the boil for about 10 minutes then drain and set aside.
  3. Heat the oil in a large saucepan and cook the onion for about 10 minutes on a medium heat.
  4. Add the carrot, celery and red pepper and cook for a further 5 minutes.
  5. Stir the garlic, ginger and chilli and cook for another 5 minutes.
  6. Add the beans, tomatoes, chilli powder, paprika and 250ml water and simmer gently for 2 hours, stirring from time to time.
  7. [You can also serve this chilli with some guacamole by mashing together 2 avocados, 1/2 sliced red onion, 1/2 chopped fresh green chilli and juice of a lime.]
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