SERVES 10
INGREDIENTS
- 2 tsp cumin
- 2 tsp coriander seeds
- 2 chillies (large, dried)
- 2 tsp sunflower oil
- 2 onions (chopped)
- 2 celery stalks (chopped)
- 2 cloves garlic
- 2 tins plum tomatoes
- 1 tin haricot beans
- 1 tin black eyed beans
- 1 tin aduki beans
- 1 tin kidney beans
- 1 tin black beans
- 1 tbs cocoa powder
- 1 tbs paprika
- 1 tbs sweet chill sauce (or tomato ketchup)
- 2 tbs tomato puree
- salt and pepper to taste
To serve
- Grated cheese ((or vegan alternative))
- Sour Cream ((or vegan alternative))
- Chopped avocado
- Sliced chillies
- Sliced radishes
- Coriander
- Lime wedges
- Rice
- Baked potatoes
METHOD
-
Grind the cumin, coriander seeds and chillis.
-
Add the ground spices to a pan and dry fry until aromatic. Remove and set to one side.
-
Fry the onion, celery and garlic in the sunflower oil until starting to turn golden brown.
-
Whilst the onions are cooking, drain and rinse the tinned beans. Reserve half the black beans together with their liquid and blitz with a stick blender to a smooth liquid.
-
Add all the ingredients to the pot, and stir. Put the lid on and cook for 9 minutes to 2 hours at 180C / 350F / Gas 4
To make in the slow cooker
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Add all the ingredients to the slow cooker pot. Cook for 4 hours on high, or 8 on low. Adjust for your slow cooker.
-
Serve with baked potatoes or rice topped with any of grated cheese, guacamole, salsa and sour cream (vegan if required).
Notes
- Adjust the spicing and heat to suit your taste. This chilli is quite earthy form the cumin, use less if you prefer.
- Timings will vary depending on the brand of beans you use – the texture varies widely and your slow cooker. Adjust timings accordingly.
- Freezes well.
https://fussfreeflavours.com/5-bean-chilli/