Mains

3 Bean Spicy Chilli

Being American, chilli is a big deal!  And growing up in the cold Chicago winters….well, chilli was an even bigger deal! Of course, chilli recipes ideally have meat in them which of course is fine if you’re not vegetarian or vegan. However, I’ve found that adding in a selection of beans (three in this recipe) definitely makes a great and hearty substitute for the meat.  So, on those cold, rainy days – let this heart warming chilli be your go to super easy supper.  Oh, and PS, chilli is super easy to freeze so feel free to double this recipe so that you’ll always have it on hand when the downpours arrive!

Eating a range of beans is great for your health as they are bursting with nutrients. This recipe uses white beans, which are high in potassium and calcium, black beans, which are great for protein and magnesium, and kidney beans, which are packed full of dietary fibre! What’s not to love!

To make this dish for four people, you will need the following ingredients:

1 onion, chopped
3 garlic cloves, crushed
2 celery sticks, chopped
3 carrots, chopped
1 x 400g tin white beans, drained and rinsed
1 x 400g tin black beans, drained and rinsed
1 x 400g tin kidney beans, drained and rinsed
2 x 400ml tin chopped tomatoes
1 tsp. chilli powder
A small handful of basil, chopped
½ tsp. cayenne pepper
2 tsp. cumin
A small handful of coriander, chopped
1 avocado, sliced
1 lime, quartered
1 Tbsp. coconut oil

FullSizeRender (1)To get started you will need to take a large pot and melt the coconut oil over a medium to high heat in it. You can then add the onion, crushed garlic, carrot and celery and then cook for five minutes. Next, add all of the beans, chopped tomatoes and the spices and then cook for ten minutes over a medium heat. Once this time is up, you can then stir in the fresh basil until soft, which should just take a minute. Finally, serve into bowls and top with sliced avocado, fresh lime juice and chopped coriander. You’ll soon agree that it is SOOOO good!

Remember, for more amazing recipes like this and nutrition information and advice, head over to The Flexi Foodie Academy!

10 comments

  1. I had never used coconut oil to sauté onions before What an amazing, almost buttery aroma! I didn’t have cannellini beans in the pantry so I used chickpeas instead.

    Your recipe arrived in my inbox on a perfect day for a chili – it’s rained all day here in NY. Thanks.

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