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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
The Ultimate Smoky, Double-Bean Chilli
There’s a lot of veggie chillis out there. And after years of testing and tweaking, we think we’ve finally nailed our version. Two jars of Queen Beans - black and red - are slow-simmered with smoky ancho chilli, chipotle, warming spices, dark chocolate and a rich tomato base until thick, deeply flavourful and utterly satisfying. It only gets better as it sits, making it the perfect thing to make ahead and pile high with all the toppings.
Ingredients
1 jar Queen Black Beans - with their bean stock
1 jar Queen Red Beans - with their bean stock
3 tbsp olive oil
2 red peppers, diced
2 large onions, roughly chopped
4 garlic cloves, finely grated
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
½ -1 tsp chilli powder (or to taste)
2 tbsp tomato paste
1 dried ancho chilli (optional)
1 heaped tbsp chipotle chilli paste)
400g chopped tomatoes
20g dark chocolate (75-90%)
1 tbsp Worcestershire sauce
250ml vegetable or beef stock
To serve
Cooked rice
Sour cream or yogurt
Lime wedges
Fresh coriander, chopped
Grated cheddar or crumbled feta
Avocado slices
Pickled red onions
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Directions
Soak the ancho chilli in hot water to soften - these are optional, but they’ll add a real depth of smoky heat.
Heat 3 tablespoons of olive oil in a large heavy-bottomed pan. Add the onions and peppers and cook over medium heat for 8-10 minutes until soft and translucent - give them time! Add the garlic and cook for another minute until fragrant.
Stir in cumin, paprika, cinnamon, and chipotle paste. Cook for 1–2 minutes to toast the spices - add a splash more oil, if needed.
Remove the ancho chilli from the water, roughly chop and add to the pan along with the tomato puree. Cook for 2-3 minutes, stirring frequently, until the puree deepens in colour. Add a splash of water if it starts to stick.
Stir in the chopped tomatoes, stock, worcestershire sauce, dark chocolate and beans with their liquid (plus the chipotle paste, if you’re not using ancho chillis). Stir everything well to combine and bring to a gentle simmer. Then, reduce the heat to low and cook uncovered for 40-50 minutes, stirring occasionally, until the mixture thickens slightly and the flavours have melded. Check for seasoning.
If you’re serving with rice, now is a good time to get it on to cook.
Once the chilli has reached a rich, thick consistency - you’re ready to go. Divide the rice into serving bowls and spoon the chilli into each bowl. Top with any of your desired toppings - sour cream or yogurt, avocado, pickled red onions, fresh coriander, grated cheese or feta and finish with a squeeze of lime.Crunchy tortilla chips are great for dunking too!
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