Name: Three-bean chilli
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 2 tbsp vegetable oil; 2 onions finely chopped; 4 garlic cloves finely chopped; 2 yellow peppers deseeded and roughly chopped; 2 jarred roasted red peppers drained and roughly chopped; 15g coriander stalks finely chopped and leaves left whole to serve; 2 tsp ground cumin; 1 tsp ground coriander; ¼ tsp ground cinnamon; 2 tsp dried oregano; 1 tbsp light brown soft sugar; 1-2 tbsp chipotle paste (optional); 400g can black beans; 400g can kidney beans; 400g can cannellini beans; 400g can chopped tomatoes; 300ml vegetable stock; 20g dark chocolate roughly chopped; cooked rice lime wedges, sliced avocado and soured cream, to serve

Three-bean chilli

Batch-cook this chilli on a chilly evening and keep some in the freezer to heat up after a long day. Serve with rice, lime wedges, avocado and soured cream

1 hr 40 min total 20 min prep 1 hr 20 min cook 8 198 cal

Instructions

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1 Heat the oil in a deep pan or flameproof casserole dish over a medium-low heat. Stir in the onion with a pinch of salt and cook for 10-12 mins until softened. Tip in the garlic and peppers and cook for 5 mins. Mix in the coriander stalks, spices, oregano, sugar and chipotle paste if using. Cook for a further 5 mins, until everything is well combined and softened. Pour in the beans, along with their liquid, the tomatoes and stock. Season well and bring to a simmer.
2 Leave to simmer on a low heat for 1 hr-1 hr 10 mins until thickened and reduced. Stir in the dark chocolate and season to taste. Serve over rice with lime wedges, avocado, soured cream and coriander on top.