Description
This Vegetarian Bean Chili is a flavorful and easy midweek supper, combining unconventional ingredients like soy sauce with classic spices for a unique twist.
Ingredients
Units
- 1 tsp olive oil
- 1 large onion, roughly chopped
- 4 large sticks of celery, roughly chopped
- 2 tbsp dried cumin
- 2 tbsp dried coriander
- 400 g mixed beans in chilli sauce
- 800 g chopped tinned tomatoes
- 1 large pinch dried chilli flakes (or to taste)
- 1 tbsp tomato puree
- 1 tsp soy sauce (optional)
- 1 large bunch fresh coriander
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the roughly chopped onion and celery to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the cumin and coriander, cooking for another minute until the spices are fragrant.
- Add the mixed beans in chilli sauce and the chopped tinned tomatoes to the pan. Stir well to combine.
- Sprinkle in the dried chilli flakes, then stir in the tomato puree and the soy sauce (optional), which adds a subtle hint of saltiness.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30-35 minutes, stirring occasionally, until the chili is thickened and the flavors are well combined.
- Towards the end of cooking, finely chop the fresh coriander and stir it into the chili.
- Taste and adjust seasoning if necessary. Serve hot, garnished with an extra sprig of fresh coriander.
Notes
- This chili can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to adjust the level of chili flakes to suit your spice preference.
- Serve with rice, bread, or tortilla chips for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 800
- Fat: 6
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 0