Smokin’ Hot Three-Bean Chilli

Okay, I know it’s only a couple of weeks since I posted a chilli recipe, but this one is different. This one has black beans, kidney beans and black eye beans. This one has portabello mushrooms and fennel. This one has smoky chipotle chillies, hot chilli sauce and barbeque sauce. I know, I’m basically just giving you an ingredients list, but seriously, it’s a pretty awesome ingredients list!

In other news, my second batch of homemade tempeh was a resounding success! I’m still testing my equipment free method, as I want it to be perfect before I post it on the blog, so keep watching this space! I do have a delicious new tempeh recipe coming up in the next few days though!

This may or may not be of interest to some readers, but I recently wrote an article about an experience I had with my son, who has autism and severe learning difficulties for US website The Caregiver Space. It gives an insight the challenges an everyday event can pose for those with disabilities and their carers. You can read it here.

This recipe is shared with A Mummy Too’s Recipe of the Week, Fiesta Friday and Extra Veg.

Smokin’ Hot Three-Bean Chilli

Serves 4

Ingredients

Olive oil spray

1 large onion, chopped

2 cloves garlic, finely chopped

2 portabello mushrooms, thinly sliced

1 bulb fennel, trimmed and thinly sliced

2-3 dried chipotle chillies

1 cinnamon stick

400g can black beans, drained and rinsed

400g can black eye beans, drained and rinsed

400g can kidney beans, drained and rinsed

350g crushed tomatoes

3-4 tbsp hot chilli sauce

2-3 tbsp BBQ sauce

2 heaped tsp each ground cumin and coriander

2 large handfuls spinach

½ small bunch coriander

Juice 2 limes

1. Place a large saucepan over a medium heat and spray with olive oil. Add the onion and cook, stirring occasionally, for 5-10 minutes until softened. Add the garlic and cook for 1-2 minutes. Add the mushrooms and fennel and cook for 5-10 minutes until softened.
2. Add the dried chillies and cinnamon stick and stir and cook for 2-3 minutes until aromatic. Add all the beans, the tomatoes, 250ml water, the hot chilli and BBQ sauces and the spices. Bring to the boil, cover partially, reduce the heat and simmer for 20-25 minutes.
3. Add the spinach and cook until wilted.
4. Turn off the heat and stir in the coriander and lime juice. Season to taste with salt if needed. Serve with rice and your choice of toppings.