Mixed Bean Chilli
This is similar to a bolognaise sauce, but with a spicy twist of paprika, chilli and coriander. Great served with rice, or as a potato or pie filling.
Serves 3-4
Ingredients
1 tbsp coconut oil
1 onion finely sliced
2 sticks celery finely sliced
1 small red pepper diced
1 tsp ground coriander
1 tsp ground cumin
1 courgette diced
1 carrot diced
2 garlic cloves crushed
½ small red chilli finely chopped
½ tsp dried oregano
½ tsp mixed herbs
1 tsp ground paprika
300 ml vegetable stock
1 tsp jaggery optional
250 g tomatoes peeled & chopped
3 tbsp tomato purée
400 g tin kidney beans rinsed & drained
salt & pepper to taste
Method
Sauté the onion and celery in the ghee/coconut oil for a few minutes. Stir in the red pepper.
Add the ground coriander and cumin and cook for a few more minutes.
Add the courgette and carrot and continue cooking for a few minutes.
Add the garlic, chilli, herbs and paprika. Continue cooking for a few minutes to soften the vegetables.
Stir in the jaggery, chopped tomatoes and tomato purée, then add the stock.
Cover and simmer for 30 minutes, adding a little more stock if it becomes too thick.
When cooked, add the kidney beans to the tomato mixture.
Reheat and season to taste with salt and pepper.
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