Smoky Three-Bean Chilli
- 32 min
- ≈ €2.55
- 2 servings
- Easy
kidney beans, black beans, and white beans: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Drain the canned beans in a sieve
Drain the canned beans in a sieve, let excess liquid drip off, and weigh the listed amounts after draining.
Cook
Wash bell pepper
Wash bell pepper, remove the stem and seeds, and cut into 1 cm pieces. Peel onion, halve and finely dice.
Heat rapeseed oil and sauté bell pepper and onion
Heat rapeseed oil and sauté bell pepper and onion for 5–6 minutes, stirring without letting them darken.
Stir in smoked paprika and ground cumin and cook
Stir in smoked paprika and ground cumin and cook for 1–2 minutes more.
Stir in kidney beans
Stir in kidney beans, black beans, white beans, canned peeled tomatoes, and tap water, bring to the boil and simmer gently for 18–20 minutes, until the pepper is tender and the chilli is thick.
Finish
Divide the finished chilli between bowls and serve hot
Divide the finished chilli between bowls and serve hot.
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