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Curtis Stone’s 5-veggie and 3-bean chilli recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Mexican chili bursting with 5 veggies and 3 beans for bold flavor and maximum nutrition.
Ingredients:
  • 36.80 gm canola oil
  • 1 brown onion, coarsely chopped
  • 3 celery sticks, thinly sliced, (about 1 1/2 cups)
  • 3 garlic cloves, chopped
  • 2 tsp Mexican chilli powder (optional)
  • 500ml vegetable stock
  • 400g tomato passata
  • 400g can red kidney beans, rinsed, drained
  • 400g can cannellini beans, rinsed, drained
  • 400g can chickpeas, rinsed, drained
  • corn kernels, from 2 corn cobs, husked
Instructions:
  • In a large saucepan over medium heat, heat the oil before adding onion, celery, and garlic. Cook for about 5 minutes until the onion becomes translucent. Optionally stir in chili powder. Pour in stock and passata, bring to a boil, then reduce heat to medium-low. Simmer gently, uncovered, and stir occasionally for 10 minutes to blend the flavors.
  • Combine the beans, chickpeas, and corn kernels into the pot. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the chili thickens slightly.
  • Ladle the chili into individual serving bowls.

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