Batch-cook this mixed bean chilli, then freeze in portions for busy weeknights.
1 tsp sunflower oil
1 onions, chopped
1 celery stalk, chopped
1 cloves garlic, grated
3 tins mixed beans
3 tsp Barts Fajita seasoning OR 1 tsp cumin, 1 tsp coriander seeds, 1 chilli (large, dried)
1 tin plum tomatoes
1 tbs cocoa powder
1 tbs paprika
1 tbs tomato puree
1 tbs sweet chilli sauce (or tomato ketchup)
salt and pepper to taste
Serve with rice or baked potatoes
Top with: grated cheese, sour cream, chopped avocado, sliced chillies, sliced radishes, coriander, lime wedges
- Fry the onion, celery, garlic and sunflower oil in a pan until starting to turn golden brown.
- While the onions are cooking, drain most of the liquid from the tinned beans.
- Add all the ingredients to a large pot with a lid and stir. Put the lid on and cook for 90 minutes to 2 hours on a medium heat.
- Serve with rice or baked potatoes and your choice of toppings.