We are big meat eaters. We’re also big lovers of fatty food and cream! A lot of my recipes seem to feature cream. But, occasionally I like to change things up. When you eat as many biscuits as we do, you need to make the occasional healthy meal. This Healthy Five Bean Chilli is just that.
Taking meat out and cooking something low fat, doesn’t mean you have to lose any flavour. My Healthy Five Bean Chilli is just as tasty as my meaty version, actually using many of the same flavours. It’s also incredibly easy to make and exceptionally filling and may well contain all of your five a day!
That’s one of the best things about beans. They fill you up really well. I love the texture too. This Healthy Five Bean Chilli is gorgeous, even the kids, and my giant meat-eating husband loved it, and it smelled absolutely fantastic. The only downside was when I tried to get some good light to take some photos that really highlighted the different colours, and I broke our blind! Literally, pulled it off. Good times!
I served our Healthy Five Bean Chilli with brown rice, but it would also be fantastic with a baked potato. If I’d done that though, I’d have also added plenty of butter and cheese, and it wouldn’t have been quite so healthy. With rice, I believe it’s also suitable for vegans. I think. Probably.
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My Healthy Five Bean Chilli Recipe
Five Bean Chilli is the perfect healthy meal. Filling, full of flavour and really good for you!
- 2 Red Chillies Finely chopped
- 1 Onion Finely Sliced
- 3 Cloves Garlic Crushed
- 1 Red pepper Diced
- 1 Green Pepper Diced
- 500 ml Vegetable stock
- 400 g Tinned tomatoes
- 150 ml Red wine
- 1 Tin Red kidney beans Drained and rinsed
- 1 Tin Haricot Beans Drained and rinsed
- 1 Tin Butter Beans Drained and rinsed
- 1 Tin Cannellini Beans Drained and rinsed
- 1 Tin Pinto Beans Drained and rinsed
- 2 tsp Cumin
- 1 tbsp Chilli powder
- 1 tsp Paprika
- 1 Bay leaf
- 1 tbsp Tomato puree
- Pinch salt and pepper
- 1 tbsp Cooking oil
Heat the cooking oil gently in a large pan.
Add the onions and garlic and fry for 5 minutes until soft.
Add the peppers and chilli and continue to cook for 2 minutes.
Pour in the wine and simmer for 3 minutes.
Add the beans, stock, tinned tomatoes, tomato puree, salt and pepper, bay leaf and spices and stir together.
Simmer for 30 minutes.
Serve with brown rice or baked potatoes.
Add more chilli powder if you like it spicier.