Homemade Bean and Vegetable Chilli
There is nothing as wholesome as Homemade Vegetable and Bean Chilli, the perfect tea time meal for all the family! A warming bowl of hot chilli packed full of protein rich beans, nourishing vegetables and wonderfully flavoursome in taste due to a rich variety of herbs and spices, what could be better!
Equipment
- 1 Large Saucepan
- 1 Measuring Jug
- 1 Chopping board
- 1 Sift
- Usual Kitchen Utensils
Ingredients
- 1 Red or Yellow Pepper
- 2 Carrots
- 1 Large Sweet Potato
- 2 Onions
- 1 Stick of Celery
- 2 tsp Ground Cinnamon
- 4 tsp Garlic Paste Alternatively, 3 cloves of Garlic
- 1 tsp Ground Cumin
- 2 tsp Paprika
- 2 tsp Oregano
- 3 Bay Leaves
- 1/2 tsp Crushed Chilli Flakes optional
- 3 tsp Worchester Sauce
- 4 tbsp Olive Oil
- 1 Vegetable or Chicken Stock Cube
- 500 ml Boiling Water
- 800 g Chopped Tomatoes 2 x 400g Can of Chopped Tomatoes
- 800 g Red Kidney Beans Drained. 2x 400g can of Red Kidney Beans
- Peppercorns
Instructions
- Start by peeling and chopping all the vegetables.
- Next, add olive oil to a large saucepan and heat for several minutes, before adding the chopped vegetables and stirring.
- Sauté the vegetables on a medium heat for approximately 6-8minutes until slightly soft.
- Add the Garlic Paste, Worchester sauce and all spices and heat for a few minutes.
- Next add the cans of drained kidney beans and chopped tomatoes and stir well.
- Add 500ml of boiling water to a measuring jug with one stock cube and mix, before adding to the saucepan.
- Add peppercorns to taste before covering the saucepan and heating on a medium heat for approx. half an hour until the vegetables are soft.
- Serve with homemade Corn Bread or rice! Enjoy!
Notes
This Vegetable and Bean Chilli really is the best warming meal for your family! Easy, Quick, Wholesome, Nourishing and Tasty!
Storage:
This Homemade Vegetable and Bean Chilli can be stored in an airtight container in the fridge for a week.
To freeze: If you want to freeze the Vegetable and Bean Chilli, ensure it is cooled before transferring into airtight freezable containers and labelling. Store for up to three months. I now use small containers to freeze individual lunch time portions for my son’s lunch, but I have also used ice cube trays for smaller portions if needed.