The chilli recipes on this website are growing in number and this particular one I use for my snacks throughout the week to save me the bother of trying to rustle something up on the fly.
If you’ve ever done that then you know that it almost always ends in nutritional disaster.
What’s cool about this vegetarian two bean chilli recipe is that you can easily swap different kinds of beans depending on what’s in your kitchen cupboard.
In the picture you can see that I’ve used butter beans instead of black beans which is what the recipe calls for.
So experiment and see what hits your taste buds the best.
The recipe serves 6 with roughly 160 calories per serving.
So I simply divide the finished product into six different containers with lids and take them to work each day.
It’s so quick and easy to make this chilli that I’ve printed the recipe and it sits in my kitchen draw ready for when I need to make it the next time.
If you like depth of flavour to your spice like I do (instead of just pure heat) then replace the chilli powder with mixed Peri Peri powder just to lift the chilli flavour.
- 1 tbsp olive oil
- 1 onion, chopped
- red bell pepper, chopped
- 2 garlic cloves, chopped
- 500ml low salt vegetable stock
- 1 can chopped tomatoes
- 1 green chilli, chopped and seeds removed (keep the seeds if you like spice)
- 2 tbsp tomato puree
- 1 tsp chilli powder (used mixed curry powder to reduce the spice)
- 1 tsp cumin powder
- a sprinkle of salt
- 1 can black beans
- 1 can kidney beans
How to make vegetarian two bean chilli
Heat the olive oil in a dutch oven or saucepan and add the onion and bell peppers. Cook until the onions have become softer 3-5 minutes.
Add the garlic and cook for 1 minute.
Add the vegetable stock, tomatoes, chillies, tomato puree, chilli powder, cumin powder and salt.
Bring to the boil and reduce the heat for approximately 10 minutes.
Add the black beans and kidney beans and cook for another 10 minutes and you’re done.