I went out for a meal with a good friend whilst I was on the Isle of Wight and ordered a Three Bean Chilli.  Now, I love chilli, especially my Chocolate Chilli,  but the one served to me was SO hot that I ended up outside in the carpark coughing and spluttering with my nose and eyes running.  I like a good flavoured chilli but that was a bit hot for me.

It didn’t put me off but it has taken me a while to cook my own which I was delighted with.  I made a good sized chilli so I would have plenty to freeze for future meals.  I personally like Kashmiri chilli powder but almost any could be used and the quantity adjusted for personal taste.

INGREDIENTS:  to yield 8 to 10 servings

8oz dried red kidney beans
8oz dried black beans
8oz dried pinto beans
2 onions, chopped
2 garlic cloves, chopped
1 or 2 fresh red chilli, de-seeded and finely chopped
2 peppers, yellow, red or orange, de-seeded and chopped
2 tablespoons olive oil or coconut oil
2 teaspoons ground cumin
2 tablespoons Kashmiri chilli powder
2 litres chicken or vegetable stock
Sea salt, and freshly ground black pepper

METHOD:

Put the dried beans in a large bowl.  Cover with cold water and leave to soak overnight.

Drain and rinse well before putting them in a large saucepan. Cover with fresh cold water and bring to the boil. Keep on a fast boil for 10 minutes before draining and rinsing again.

Heat the oil in a large wok or saucepan.   Add the onion, garlic and chopped chilli and sauté over a low heat for about 5 minutes.  Stir in the chilli and cumin powders and cook for a further 1 to 2 minutes stirring continuously.

Add the drained beans and stock and bring to the boil.   Boil at a fast rate for 15 minutes before transferring to a large slow cooker.

Cook on low for 10 hours or on high for 7 hours until the beans are tender.   Season to taste.

Serve with rice, or fill a sweet potato,  with a side of avocado and natural yoghurt.

Three Bean Chilli with Sweet Potato, Avocado and Yoghurt

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.