Slow and Smokey Bean Chilli

Hands down, this is THE nicest bean chilli I have ever made or eaten. Huge statement I know. but even people who don't like beans have enjoyed this! Don't be put off by the long list of ingredients, it's a one pot dish that can be cooked on the hob or left to bubble in a slow cooker.

This recipe is free from; Gluten, Dairy and Soya and is packed full of protein. It reheats and freezes really well, so works great for batch cooking.

Smokey Bean Chilli (Serves 6)

Ingredients

400g Borlotti beans                            400g kidney beans
400g black beans                                400g tin chopped tomatoes

250ml tomato passata                         2 tbsp BBQ sauce
1 tbsp tomato puree                            600ml chicken stock (use vegetable for Vegan option)
1 tbsp chilli puree                               2 garlic cloves, crushed

1 large white onion, diced                 
3 sweet potatoes, peeled and cubed
2 carrots, peeled and cubed
1 red pepper, deseeded and diced
65g chorizo, finely chopped (Omit from recipe for vegan option)
Frylight

2 tsp dried chilli flakes                        1 tsp cinnamon
2 tsp oregano                                       2 tsp cumin
2 tsp smoked paprika                          Salt and Pepper

Method

1. Heat a little frylight in a large pot, add the onions and garlic and fry for several minutes until soft and translucent. 
2. Add all the spices and chorizo to the onions and stir through well, cook for 2 minutes until the chorizo is soft. Add the tomato and chilli purees and stir for a further minute. 
3. Pour in your chopped vegetables and mix through the spices. 
4. Pour in the stock, chopped tomatoes and passata, followed by the BBQ sauce. 
5. Rinse and drain all the beans, then add to the pot and gently stir to combine all the ingredients together. Season well. 
6. Put the lid on the pot and bring to the boil, then reduce. 
7. Cook on a low simmer for 2.5 hours, stir once an hour. (This may need to cook longer in a slow cooker)
8. Taste the sauce and season if necessary, before you serve. 

You could serve the chilli with rice or a jacket potato, or for a low carb option, you could make cabbage tacos. 

Peel the leaves off of the cabbage and microwave for 2-3 minutes to steam until soft enough to roll.