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Cover - Ultimate Bean Chilli

Ultimate Bean Chilli

90 mins
521 cals per serving
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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

Ingredients

olive oil
olive oil
onion
onion
celery
celery
garlic
garlic
chipotle paste
chipotle paste
smoked paprika
smoked paprika
ground coriander
ground coriander
fresh oregano
fresh oregano
pearl barley
pearl barley
tinned chopped tomatoes
tinned chopped tomatoes
tinned kidney beans
tinned kidney beans
tinned black beans
tinned black beans
100% cocoa powder
100% cocoa powder
red wine vinegar
red wine vinegar

Equipment

Chopping board
Chopping board
Knife
Knife
Large casserole
Large casserole
Wooden spoon
Wooden spoon
Sieve
Sieve

Method

1

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

2

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.

3

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.

4

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.

5

Serve with fresh coriander leaves, soured cream, cheese,  lime wedges and tortilla chips.

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