Four Bean Chili

four bean chili

four bean chili

Four Bean Chili is a very simple dish to prepare using tinned ingredients for the large part. It works very well if prepared in advance as the flavor improves if left for a few hours. This amount of ingredients makes about 8 portions, and the extra can be frozen and used when convenient. You can vary the type of beans used as all types of tinned beans (apart from baked beans in tomato sauce!) will work in this recipe. The two most important beans are kidney and sweetcorn, and should always be used. You could make this with more or less types of beans depending on what you have in the cupboard and what is on offer in the supermarket.

  • 2 Large onions chopped
  • 1 tin kidney beans
  • 1 tin sweetcorn
  • 1 tin berlotti beans
  • 1 tin butter beans
  • 1 tin chopped tomato
  • 1, 2 or 3 chili peppers to taste finely chopped
  • 1 clove of garlic finely chopped
  • 1 teaspoon of mixed herbs
  • Juice of 1 lime
  • 1 tablespoon of tomato puree
  • Salt and pepper
  • 1 tablespoon of tomato puree
  • Low calorie cooking oil spray
  1. Spray a large wok with plenty of the cooking oil and place on a medium high heat.
  2. Add the onions and cook for a few minutes until softened.
  3. Drain and add the kidney beans, and mash some of the beans to thicken the sauce.
  4. Drain and add the other beans.
  5. Add the lime juice, herbs, salt and pepper and mix well, allowing some of the lime juice to boil off.
  6. Add the tomatoes and the tomato puree. You may need to top up with water to cover the ingredients.
  7. Bring to a boil and then turn down to a low simmer. Cook for at least 45 minutes, although the longer the better.
  8. Serve with plenty of plain boiled rice.
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