Lately, I have been doing a big of talking about pantry staples. If you head over this way much, you may have noticed. Because of a well stocked pantry, I was able to make this chilli yesterday without any trips out the door. Now, that is success! I had on hand all the dry and tinned goods as well as spices and herbs to put this together. Okay, it does also contain fresh ingredients which you can't store in a cupboard for months. But the backbone of the chilli came out of the cupboard storage.
As I have been trying my very best to eat more legumes lately, I thought why not try a chilli. Nobody in my family really likes ground beef much, so that wouldn't be an option around here. Well, except for hamburgers and lasagne. But I think that is where the line ends. So, beans it was. And very good it was too!
This chilli has kidney beans, black beans and green lentils. Technically, the lentils are not a bean, but hey close enough. You will notice in the recipe below that I used dry beans instead of canned ones. I generally always have a cupboard full of all kinds of dry legumes which makes life easy for stuff like this. Yes, you do have to soak most varieties. And yes, that can be a bit annoying if you are thinking around 4 pm to have this for dinner. If that is the case, just use the can beans that are already cooked. Another bonus of the the dry beans, is they are cheap. Oh, and I almost forgot, they contain zero preservatives. If time is on your hands, soak the dry beans. It only takes 4 hours.
Lentils and black beans do not need soaking really, but I went ahead and did it in this recipe as I had to soak the kidney beans anyway. If you are unsure about the soaking times for beans, check out a pretty good chart here. It covers the basics and I find it useful. You will notice that I did not soak my kidney beans overnight. In fact I only did it for 4 hours. Yes, they were cooked!
I am not a huge fan of blow your head off too hot to eat food. I prefer to be able to breathe while I am eating. So, this chilli is probably somewhere in the medium band of hotness. If you do love your eyes watering and your lips catching a light, add some fresh chillies and that will do the trick just fine and dandy. As for flavour, this chilli has a great flavour that you would associate with any good chilli. I prefer it straight out of a bowl, but you could serve it with rice as well. Double up the recipe if you want to feed a crowd, as this recipe was just made for six.
Pictured here I topped the chilli with strong cheddar, sour cream, cilantro and then a squeeze of lime juice. Personally, I think is the BEST this way. If you just like it without the added fanciness, leave it off.
Why not dive into a warming bowl of chilli the next time a craving strikes for something warm and hearty.
Three Bean Chilli
Serves 6 / Prep time: 20 minutes / Soak time: 4 hours / Cook time: 2 hours
1/2 Cup/90 grams kidney beans, dry
1/2 Cup/100 grams black beans, dry
1/2 Cup/100 grams green lentils, dry
1 Large can (32 oz/800 grams) of whole tomatoes
1 Red red pepper, diced
1 Green pepper, diced
1 Onion, diced
2 Tomatoes, diced
4 Garlic cloves, crushed
2 Tablespoons olive oil
1 Tablespoon dried chilli flakes
2 Teaspoons hot paprika
1 Teaspoon sweet paprika
2 Tablespoons cumin
1 Teaspoon oregano
1 Tablespoon tomato paste
1 Teaspoon sea salt
Put all the dry beans in a large pot and fill to the top with cold water. Leave to soak for 4 hours. Drain and rinse completely. Return to the reserved pot and add fresh cold water and bring to a boil. Add a tablespoon of salt, reduce to a simmer and leave to cook for one hour with the lid on. Drain, rinse and set aside.
In a large stainless steel pot set over medium heat, add the olive oil and garlic. Stir for a minute and add the peppers and onions. Stir well and leave to cook for about 15 minutes, stirring occasionally. Add the diced tomatoes, dried chilli flakes, hot paprika, sweet paprika, cumin and oregano stir and cook for a further 15 minutes, stirring occasionally.
Add the can of whole tomatoes and tomato paste. Stir well and with a wooden spoon break up the whole tomatoes into pieces. Bring to a boil, reduce heat to medium-low and add all the beans. Stir well, cover and leave for about 1/2 hour to cook, stirring occasionally. Season with salt and pepper and remove from heat.
Serve topped with cheddar cheese, sour cream, fresh cilantro and a squeeze of lime juice.
Click the downloadable link below to print recipe!
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