Mary Berry Bean Chilli
Enjoy the hearty Veg Mary Berry's mixed bean chilli with kidney, black beans and chickpeas, perfect for a satisfying Mexican-style dinner. Simple, filling, and full of flavor
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 1 red pepper deseeded and finely diced
- 2 garlic cloves finely grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp sweet smoked paprika
- ¼ tsp hot chilli powder
- 800 g (2 tins) mixed beans drained and rinsed
- 400 g (1 tin) chopped tomatoes
- 500 g (1 pound 2 ounces) passata
- 300 ml (½ pint) vegetable stock
- 1 tbsp tomato purée
- 1 tbsp mango chutney
- 1 tin (198 grams ) sweetcorn drained
- small bunch of coriander leaves chopped
Instructions
- In a deep, lidded frying pan, heat the oil over high heat. Add the onion and pepper, frying for 3–4 minutes. Add the garlic and spices, and fry for 10 seconds.
- Add the beans, chopped tomatoes, passata, stock, purée, and mango chutney.
- Season with salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat, cover with a lid, and simmer for approximately 40 minutes.
- Check the seasoning and add the sweetcorn and coriander, stirring well.
- Serve the hot chilli with rice, and if desired, top it with grated cheese, soured cream, and guacamole.
Notes
Mary’s Tips: The chilli can be prepared up to 8 hours ahead and reheated. However, it is not suitable for freezing.