Ella Woodward's black and kidney bean chilli recipe
This is one of the simplest and most nourishing recipes around. It only takes 10 minutes to put together and it’s wonderfully filling and comforting. It’s one of my go-to meals all winter.
It’s a great dish to make if you’re feeding lots of people too as it’s no more complicated to make for twelve then it is for two. It requires almost no chopping, so you won’t be in the kitchen for hours!
While you're cooking the chilli, boil brown rice to serve it over.
Top tip:
Make extra batches of this and freeze them as it makes a delicious, filling meal when you don’t have time to prepare anything.
Ingredients
- 2 carrots, grated
- 2 cloves of garlic, peeled and crushed
- 600 g passata
- 50 g tomato purée
- 2 x 400g tins black beans
- 1 x 400g tin red kidney beans
- 1 jalapeño pepper, deseeded and finely chopped
- 1 pinch salt and pepper, to taste
- 1 tsp chilli flakes (add more if you like it extra spicy)
Details
- Cuisine: Mexican
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Place the carrot and garlic into a large saucepan.
- Add the passata, tomato purée, both the beans, jalapeño pepper and the chilli flakes to the saucepan along with some salt and pepper, to taste.
- Cook the chilli for about 10 minutes, stirring it well, until it’s lovely and warm and everything’s nicely mixed together.
- Pour the chilli over brown rice and enjoy.
Recipe extracted from Deliciously Ella by Ella Woodward, out now by Yellow Kite, £20 © Ella Woodward 2015
Photography © Claire Winfield
You might also like:
All of Lovefood's vegetarian recipes
The Hairy Bikers' spicy bean hotpot recipe
Heston Blumenthal's rich chilli con carne with spiced butter recipe