Ok, this 3 bean chilli recipe is an Oyinbo food but I can vouch for it to be on the menu in every household no matter where you come from. This yummy, stress-free food is called bean chilli and it is mostly eaten with rice, taco and all the likes.
I was inspired to cook this hearty meal by @foodace on instagram when she reposted a picture of Quinoa Black chilli beans made by @acouplecooks. If you are looking for another way to eat and enjoy stewed beans (beans jollof/red red) then it is a definite must that you try this recipe.
This 3 bean chill also allows you to add vegetables and other proteins of choice to your beans which make it even healthier. It can be cooked almost the same way you would cook your regular beans only that you would be using 3 types of beans, triple the yum hey. It can be made to suit your dietary need and it is very easy to make. The actual physical cooking time for this chill was less than half an hour and it is important to slow cook the chilli too so that all the flavours is infused. I made this chilli with what I had at home hence the presence of tomato soup in the recipe and tbh, it made it even more sumptuous.
- Notes: if you don’t have most of the recipe I used due to your location, simply make do with what you have by making some smart swaps.
- If you would be using raw beans, cook it first on its own till soft, don’t add salt or seasoning. Drain and set aside.
- Make this bean chilli your own and share your creation
What you will need
400g tin red kidney beans, rinsed and drained
400g tin butter beans, rinsed and drained
400g black eye beans, cooked and drained
400g tin chopped tomato
400g tomato cream soup
250g lean mince meat
1 Onion, diced
1-2tbsp tomato puree
Cayenne pepper, use according to preference
1 courgette, chopped (substitute with carrot)
1tbsp red wine vinegar (optional)
2tbsp rapeseed oil (substitute with vegetable/olive oil)
1. Place a pan on a medium heat, add oil and heat for about 2 minutes, add the diced onions and courgette and sweat till soft. Do not let it burn (cook on low heat). Add the mince and continue to stir till mince turns brown and well cooked.
2. Add chopped tomatoes, tomato soup, tomato purée and stir to combine.
3. Add seasoning, salt, paprika, garlic powder and cayenne pepper. Stir to combine and leave to slow cook on low heat between 30-45 minutes. Check and stir intermittently so that it doesn’t stick to the bottom of the pan. It shouldn’t if cooked on low heat
4. Add all the beans to the sauce, stir to combine. Check for salt and seasoning, add the red wine vinegar if using and stir to combine. Leave to cook for another 10-15 minutes on medium heat. Add chopped parsley, stir to combine and take the beans chilli off the heat and serve with sides of choice.
Enjoy with rice, bread or any other side of choice. hey, don’t forget add cheese too!