Three Bean Chilli
With the cold weather setting in here in London, there’s no better way to warm yourself up at the end of the day than with a wholesome meal. Serving up a bowl of my chilli to your family as they come home from their days is a great way to get them smiling and nourished at the same time!
- Himalayan sea salt
- 2 tbsp dried oregano
- 2 tbsp coriander
- 1 tbsp cumin
- 3 tbsp coconut oil
- 1 litre veg stock
- 1 can 400g black beans, drained and rinsed
- 1 can 400g kidney beans, drained and rinsed
- 125 g green lentils
- 2 can 400g chopped tomatoes
- chopped tomatoes
- 1 red chilli, finely chopped
- 1 medium leek, chopped
- 3 cloves garlic, peeled and finely chopped
- 2 medium red onions, peeled and chopped
- Before you get started, make sure you have peeled and chopped all of the ingredients as specified.
- Then take your coconut oil and heat it in a large pan for a few moments before you add in the onions, garlic, leek and chilli. Continue on a medium heat for approximately five minutes.
- After these five minutes you can add in the oregano, coriander and cumin. Fry for a further two minutes, adding in a few tablespoons of water if you feel it’s needed.
- The next step is to add in the two cans of chopped tomatoes as well as the kidney beans, black beans and the lentils.
- Give this all a quick stir and then pour the litre of veg stock into the pan too. Bring your pan to the boil and then lower the heat to allow your chilli to simmer for approximately one hour.
- Be sure to remember to stir the pan every fifteen minutes. Once your hour is up, your chilli is ready to be served into four bowls. .
- This chilli will last a few days in the fridge when kept in an airtight container so it’s a great dish to make a huge batch of for keeping for another day.