This chilli recipe is perfect for a healthy and tasty dinner in a hurry. It’s made with kidney beans and chickpeas, with mixed peppers in a tomato sauce and with a lovely simple mix of spices. It can feed 4 hungry adults in 20 minutes.
It’s great to be able to spend time in the kitchen perfecting Gordon Ramsay quality masterpieces, but the reality is that there are times all of us don’t want to spend long making dinner. You’re favourite series may be calling on Netflix or you may have an impatient hungry family to feed.
It can be so useful to have healthy dishes on hand that you can throw together faster than it takes for a takeaway to arrive. This is the perfect dish for time pressed occasions.
Ingredients:
The main ingredients in this chilli are the following:
- Peppers
- Red onion
- Garlic
- Passatta
- Kidney beans
- Chickpeas
- Chilli powder
- Smoked paprika
- Cumin seeds
- Oregano
- Soy sauce or tamari
- Apple cider vinegar
- Oil
- Rice
The optional extras I highly recommend adding if you have available are the following:
- Coriander (cilantro) leaves
- Natural style yoghurt (I used soy yoghurt)
How to Make the Chilli
First you need to prepare the veg. Peel and chop the onion, and peel and finely chip the garlic. De-seed and chop the peppers. I recommend cutting the peppers quite small so they cook a little faster.
Then add a tablespoon of oil to a pot on a high heat. Add the onion and pepper and cook for 3 minutes, stirring to avoid burning. Then add the garlic and the spices along with the oregano and cook for another 2 minutes.
Add the passatta, the beans (along with the liquid), the apple cider vinegar and the soy sauce/tamari. Bring to a boil and then turn down to a gentle simmer. Stir every few minutes.
While the chilli is cooking, get the rice on and cooking according to the packet instructions.
Once the rice is cooked, the chilli should also be good to go.
Serve the chilli with the rice.
For extra flavour, add a dollop of natural soy yoghurt and some fresh chopped coriander leaves. This is Highly Recommended.
If you like a good chilli check out these dishes too
Super Fast Veggie and Bean Chilli
Equipment
- 1 chopping board
- 1 Small pot
Ingredients
- 2 bell peppers
- 1 red onion
- 2 garlic cloves
- 1 can kidney beans
- 1 can chickpeas
- 700 g passata
- 1 tsp oregano
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce (or tamari)
- 280 g basmati rice
- 1 bunch coriander leaves
- Greek style natural yoghurt (I use soy)
Instructions
- Start by preparing the veg. Peel and chop the red onion, and peel and finely chop the garlic. De-seed the bell peppers and cut into small pieces so they cook a bit faster.
- Add a tbsp of oil to a casserole pot and turn the heat up to high. Add the onions and peppers and cook for 3 mins, stirring regularly.
- Add the garlic, oregano, cumin seeds, smoked paprika and chilli powder. Stir in and cook for another 2 minutes.
- Add the passata, soy sauce or tamari, apple cider vinegar and beans with liquid.
- Bring to a boil and then turn down to a gentle simmer for around 10 minutes.
- While the chilli is cooking get the rice on and cook according to the packet instructions.
- Once the rice is ready, the chilli should be good to go too. Serve the chilli along with the rice.
- For extra flavour top with Greek style natural yoghurt (I use soy) and fresh coriander (cilantro) leaves.
