Mexican · serves 2

Bean Chilli

One pot, mostly cans, and it's better reheated the next day.

40 min Easy Vegetarian

Ingredients

  • 1 can rajma + 1 can black beans
  • 1 can chopped tomatoes
  • 2 onions, 1 capsicum, chopped
  • 6 garlic cloves
  • 2 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp cocoa powder or dark chocolate (optional)
  • Lemon, coriander, curd, cheese

Method

  1. Soften onion and capsicum in oil, 8 minutes.
  2. Garlic, paprika, cumin, oregano — 1 minute, till it smells strong.
  3. Tomatoes, beans, 1 cup water, salt. Simmer 25 minutes uncovered.
  4. Mash some of the beans against the pot to thicken it.
  5. Cocoa at the end sounds odd and makes it taste deeper. Lemon to finish.
  6. Curd, cheese, coriander on top. Rice, bread or tortilla chips.

Questions people ask about Bean Chilli

How long does Bean Chilli take?

About 40 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of rajma in Bean Chilli?

Use canned kidney beans, rinsed. Skip straight to the gravy step.

Can I make Bean Chilli ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Bean Chilli vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Bean Chilli?

Rice, bread or tortilla chips. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

Read more on the technique

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