The comfort food that dreams are made of. I just can’t get enough of bean stews, curries, casseroles…all the saucy hearty things. This bean chilli is one of my favourites. It’s incredibly easy to make, loaded with veggie goodness and delicious just served with a dollop of plain yogurt and as many nachos as your heart desires.
I used both almond butter and dark chocolate for an incredibly rich, thick sauce that’s loaded with flavour. I don’t like my chilli to end up tasting like a tomato based sauce with just a hit of chilli.
Give it a go, I promise you won’t look back! Nut butters are my superstar ingredient in the kitchen.
I created this one for Lifeforce using their almond butter. This is not a sponsored post.
Smoky Three Bean ChilliPrint Recipe
- 1 tbsp olive oil
- 2 small onions finely chopped
- 2 cloves of garlic minced
- 2 pointed peppers deseeded and diced
- 2 carrots, peeled and diced
- 1 tbsp chipotle chili powder
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 3 cans of beans; I used pinto, cannellini and blackbeans, drained and rinsed well
- 800g passata or 2 cans of chopped tomatoes
- 60g Lifeforce smooth almond butter
- 700ml hot water
- 20g 70 - 80% dark chocolate, approx 2 squares
- Salt to taste
- Nachos, Yogurt, Cheese, Coriander, to serve
Add oil to a large pot over a medium heat.
Add garlic and onion and cook for 5 minutes.
Add peppers and carrots and cook for a further 10 minutes, stirring often.
Add cumin, coriander, chili powder and cinnamon and mix well to coat the veggies, cooking for a further 2 minutes.
Add the beans, passata or chopped tomatoes, almond butter and hot water to the pot. Mix well, bring to the boil and reduce to a simmer.
Add the chocolate and mix as it melts.
Leave chili to simmer for 40 - 45 minutes, until the veggies are soft and the sauce is beautifully thick.
Serve topped with yogurt, cheese, coriander and a side of nachos!