One-Pot Chickpea + Bean Chilli
ALL THE BEANS PLEASE!! The beauty of this chilli is you can throw in whatever beans you have. Anna uses chickpeas + black beans to make the bulk of this vegetarian chilli, both adding varieties of textures, tastes + ultimate plant-points.Chipotle paste in place of numerous dried spices makes a quick + easy dinner. It’ll make a big batch to keep you and your family going throughout the week - also freezer-friendly.This is an EXCLUSIVE recipe from Anna Stanford’s cookbook,‘Spinning Plates’. We’ve made the recipe Bold Bean Co friendly by adding our jarred beans, but tinned beans will still work great if they’re more accessible to you.Anna is a self-taught cook, mother of three and creator behind @annasfamilykitchen. Anna’s approach to cooking is comforting, accessible + achievable for the whole family and people with busy lives. Check out more of Anna’s amazing recipes here.
Source: Bold Bean Co
Ingredients
- jar Queen Black Beans or Red Kidney Beans - with their bean stock
- jar Queen Chickpeas - with their bean stock
- olive oil
- large onion, chopped
- garlic cloves, crushed
- peppers , cored, deseeded and chopped
- balsamic vinegar
- chipotle paste
- × 400g cans chopped tomatoes
- vegetable stock
- teaspoon salt
- few grinds of pepper
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- chopped/sliced ripe avocado flesh
- coriander leaves
- lime wedges
- cooked rice, warmed tortillas, tortilla chips or baked potatoes