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