Ultimate Bean Chilli

Name: Ultimate Bean Chilli
Total time: 90 min
Ingredients: 3 tbsp olive oil; 1 onion (large, finely chopped); 2 celery (chopped); 2 garlic (crushed); 2 tbsp chipotle paste; 2 tsp smoked paprika; 2 tsp ground coriander; fresh oregano (or 1 tsp dried); 200 g pearl barley; 2 x 400 g tinned chopped tomatoes; 400 g tinned kidney beans (drained and rinsed); 400 g tinned black beans (drained and rinsed); 2 tsp 100% cocoa powder; 2 tsp red wine vinegar

90 mins

521 cals per serving

Donal's Notes

This is the ideal recipe for batch cooking. While you’re at it, make more than you need and pop the rest in the freezer.

*Calories do not include toppings

Equipment

Chopping board

Knife

Large casserole

Wooden spoon

Sieve

Method

Peel and finely chop the onion. Chop the celery and crush the garlic.

Heat the oil in a large casserole and add the onion and celery and fry gently for 5-10 minutes. Add the garlic, chipotle, spices and oregano and fry for a minute more.

Add the pearl barley and tomatoes plus 1 can of water and season well. Bring to the boil then reduce to a simmer, cover and cook for 45 minutes or until the pearl barley is tender.

Meanwhile, drain and rinse the kidney beans and black beans and set aside. Add the beans, cocoa powder and vinegar and bubble for 10 minutes until the beans are piping hot.