Three Bean and Stout Chilli

Three of my favourite things in one dish, beans, beer and chilli, what could be better? There are no prizes for guessing that this hearty veggie chilli uses three different types of bean and is cooked with stout. Most sweeter stouts would probably work well but as people always say chocolate goes well in a chilli I thought Young’s Double Chocolate Stout seemed like the perfect candidate and indeed it works so well I’ve never tried anything else. Beans wise, I usually use one tin each of kidney, borlotti and haricot. I’ve also used cannelini beans and pinto beans would probably work well too, black beans (aka turtle beans) are always good in a chilli too.

This is one of my favourite recipes, nice and warming, perfect for these cold days or hot days or any day really. Makes around 5 good servings and goes well with rice, potato wedges, baked potato or just in a bowl on its own. Delicious. Reheats very well and like most chillis is even better the next day, it also freezes well.

Ingredients

2 large onions, chopped
1 large red pepper, chopped
1 large green pepper, chopped
Hot chillis of your choice to taste, eg. a couple of nagas or a few scotch bonnets depending on size, chopped
1 red chilli, chopped
6 large cloves of garlic, crushed
1 tablespoon of olive oil
500ml bottle of Young’s Double Chocolate Stout or other sweet stout
400g tin of chopped tomatoes
400g tin of Kidney Beans
400g tin of Borlotti Beans
400g tin of Haricot Beans
1 tablespoon ground cumin
2 teaspoons extra hot chilli powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt

Method

1. Heat the oil in a large pan over a medium heat and saute the onions, peppers, chillies and garlic for 5 minutes or until softened.
2. Add the stout and stir well, you might want to start with 2/3 of the bottle and increase from there as required, I usually end up putting the whole bottle in.
3. Add the tomatoes and beans and stir well.
4. Add the cumin, chilli powder, paprika, salt and pepper and bring to the boil.
5. Reduce heat, cover and simmer for 40 minutes.

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