Americanveganvegetarianbeans

Smoky Three Bean Chili

Name: Smoky Three Bean Chili
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp Olive oil; 1 pc Onion; 2 pc Red peppers; 3 cloves Garlic; 2 tsp Ground cumin; 1-2 tbsp Chipotle paste; 2 can Chopped tomatoes; 1 can Tinned kidney beans; 1 can Tinned black beans; 1 can Tinned pinto beans

A thick, warming pot of kidney, black and pinto beans simmered with peppers, cumin and chipotle. It freezes well.

50 minutesServes 6Easy

Ingredients

Olive oil2 tbsp
Onion1 pc
Red peppers2 pc
Garlic3 cloves
Ground cumin2 tsp
Chipotle paste1-2 tbsp
Chopped tomatoes2 can
Tinned kidney beans1 can
Tinned black beans1 can
Tinned pinto beans1 can

Method

01
Heat the oil in a large heavy pan over medium heat and cook the chopped onion and peppers for 10 minutes until soft.
02
Stir in the crushed garlic, cumin and chipotle paste and cook for 2 minutes until fragrant.
03
Add the tomatoes, the drained beans and 200 ml water and bring to the boil.
04
Turn down the heat and simmer uncovered for 30 minutes, stirring now and then, until thick, then season and add more chipotle if you like it hotter.
05
Serve with rice, tortilla chips or baked potatoes; leftovers keep for 4 days in the fridge.

Cook with what you have.

CulinaX keeps track of your kitchen, finds recipes you can make tonight, and talks you through them step by step. Free to start.

Make a free account