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 MetricUS Imperial

Ingredients

• 200 g dried pinto beans
• 100 g dried black beans
• 100 g dried red kidney beans
• 1 tsp rapeseed oil
• 1 large onion finely chopped
• 1 carrot finely diced
• 2 celery sticks finely diced
• 1 red pepper seeded and finely diced
• 2 Garlic cloves finely chopped
• 1 tbsp grated fresh ginger
• 1/2 fresh red chilli seeded and finely chopped
• 400 g tin cherry tomatoes
• 1 tsp chilli powder
• 1 tsp paprika
• chervil to garnish
• Lime wedges to serve

Courses Main Prep Time 15 minutes Cook Time 140 minutes Servings -6 MetricUS Imperial Ingredients 200 g dried pinto beans 100 g dried black beans 100 g dried red kidney beans 1 tsp rapeseed oil 1 large onion finely chopped 1 carrot finely diced 2 celery sticks finely diced 1 red pepper seeded and finely diced 2 Garlic cloves finely chopped 1 tbsp grated fresh ginger 1/2 fresh red chilli seeded and finely chopped 400 g tin cherry tomatoes 1 tsp chilli powder 1 tsp paprika chervil to garnish Lime wedges to serve

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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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