This three-bean chilli is rich, smoky, and packed with plant protein. It’s the kind of meal that’s perfect for batch cooking – easy to prepare, full of flavour, and even better the next day.
Ingredients (7 servings)
-
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 dried ancho peppers
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp coriander powder
- 460 g black beans, drained
- 460 g kidney beans, drained
- 460 g lentils, drained
- 285 g sweetcorn, drained
- 500 ml vegetable broth
Method
- Remove the stems and seeds from the ancho peppers, then soak the peppers in hot water for about 30 minutes until softened.
- Add the softened peppers to a blender with a small splash of their soaking liquid and blend until smooth to create a thick chilli paste.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for another minute.
- Add the spices. Stir in the cumin, smoked paprika, and coriander, letting them toast briefly to release their aroma.
- Add the ancho chilli paste to the pot along with the beans, lentils, corn and vegetable broth. Stir well to combine.
- Bring to a gentle simmer and cook for at least 1 hour, stirring occasionally, until the chilli thickens and the flavours have developed. Add more broth if necessary.
- Taste and adjust. Season with salt and pepper as needed before serving. Enjoy over a baked potato, with rice, or wrapped in a tortilla for an easy burrito.
Tips & Variations
- Make it spicier by adding a chopped fresh chilli or a pinch of chilli flakes along with the spices.
- Add more vegetables, such as diced bell peppers.
- Finish with toppings like avocado, fresh coriander, yogurt or sour cream, and lime juice for extra freshness.
