I made this bean chilli for dinner last night. This is a recipe that I have developed and tweaked over a year or so, until it suited our taste buds. It is now on a fortnightly rotation on my menu planning. This recipe makes enough for 6. I then freeze the rest and it is ready for a meal during the following week.
This recipe is great for a “meat-free” dinner, and is suitable for vegetarians and vegans also.
It is really important to thoroughly rinse and drain the canned beans first. So there is no follow up ”tooting” if you know what I mean.
Little Green Village Bean Chilli
2 X 400g cans butter or navy beans, rinsed and drained
2 X 400g cans kidney beans, rinsed and drained
2 X 400g cans diced tomatoes
1/2 cup corn kernels
2 brown onions
2 cloves of garlic
2 teaspoons cayenne pepper
1 teaspoon paprika
1 tablespoon ground cumin
In a large pot, cook minced onion and garlic in a little water, adding a tablespoon of water at a time.
Add zucchini, corn kernels, cayenne pepper, paprika, cumin and canned tomato. Stir through to mix thoroughly, and cook for 5 mins.
Stir in white beans and kidney beans and bring to boil.
Turn down heat to simmer and cook for 30 mins.
Serve with steamed basmati rice and a side of broccoli.