Spicy Mixed Bean and Vegetable Chilli

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This is a really simple meal – it’s quick and easy and the ingredients can be bought from any supermarket. It’s so tasty and really colourful; it’s always good to eat a variety of natural colours as each type has different benefits. This meal certainly contains an array colours and textures so it creates a really lovely combination. Of course it’s got lots of beans too which are so filling and nutritious yet they cost so little and can be kept for such a long time. Whenever I see a deal on beans I stock up! Here I have used kidney beans, which are the traditional chilli bean, along with adzuki and black eyed beans. This is by no means essential, it’s just what I had in my cupboard! If you have other beans then use them and this will be equally delicious.

I like a spicy chilli as it warms you through from the inside and keeps away any colds. You can adjust the quantities of the chilli flakes and jalapeño pepper though if you like meals to be a little milder. It can easily be made in a large quantity to either feed your family, a group of friends or for yourself to enjoy again in the future without any extra effort. I’ve been enjoying mine again and again this week yet I’ve also got a couple of portions for the freezer which I will look forward to later! This recipe will make 5 portions. Chilli is a real comfort food and by serving with paprika spiced sweet potato wedges or perfectly simple brown rice, you can relax and enjoy every last mouthful.

Ingredients:

3 Carrots
5 cloves Garlic
1 Onion
1 large Courgette
4 Celery stalks
500g Passata
1/2 tube Tomato Puree
1 tin Adkuzi Beans
1 tin Kidney Beans
1 tin Black Eyed Beans
1 tbsp Chilli Flakes
1/3 jar Jalapeño Slices
Salt & Pepper

Firstly, heat olive oil in a large saucepan before adding your finely sliced onion and garlic. Let this fry for a couple of minutes before adding the celery, carrot and courgette, all of which should be chopped vertically and then into small chunks horizontally (the large courgette can be sliced vertically twice so you get 4 small chunks out of each horizontal slice). Let the vegetables fry for 5-10 minutes before adding the passata, puree, chilli flakes, jalapeños, beans, salt and pepper. Let the mixture cook for about 10 minutes as you regularly stir so that it all heats through. Serve with brown rice or sweet potato wedges.

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