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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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.
Ingredients
1 jar Queen Black Beans or Red Kidney Beans - with their bean stock (or 1 x 400g tins of black or kidney beans, drained)
1 jar Queen Chickpeas - with their bean stock (or 1 x 400g tin chickpeas, drained)
1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
3 peppers (any colour, or mixed colours), cored, deseeded and chopped
2 tbsp balsamic vinegar
2 tbsp chipotle paste
2 × 400g cans chopped tomatoes
200ml vegetable stock
1 teaspoon salt
few grinds of pepper
To servechopped/sliced ripe avocado flesh
coriander leaves
lime wedges
cooked rice, warmed tortillas, tortilla chips or baked potatoes
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Directions
Heat the olive oil in a pan and soften the onion on a medium heat for a few minutes, then add the garlic and cook for a minute.
Add the peppers, then colour for 3 minutes before adding the balsamic vinegar, chipotle paste, black or kidney beans and chickpeas with their bean stock, chopped tomatoes and stock. If you’re using Bold Bean’s, make use of their bean stock ( the liquid in the jar) - the beans are cooked + seasoned in this liquor, so it’s where a lot of the flavour will come from, as well as adding thickness to the chilli. For tinned beans, drain them and add a bit more generous with the salt.
Bring to a simmer and cook for 15 minutes, or until the sauce has reduced.
Serve the chilli with avocado, coriander leaves, lime wedges and either cooked rice, warmed tortillas, tortilla chips or baked potatoes.
Serve leftovers in a wrap with some grated cheese.
Both versions can be made ahead and freeze well. Both versions can be kept in an airtight container in the refrigerator for up to 3 days, and frozen for up to 3 months (defrost, then reheat before serving).
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