Two Bean Chilli

I’d been wanting to try this for a while, a chilli without tomato and while it won’t replace my favourite 3 bean and stout chilli it was very nice with a baked potato for tea tonight and very quick to make.

Serves 4


400g tin of kidney beans
400g tin of black beans
1 onion, chopped
1 red pepper, chopped
3 garlic cloves, crushed
1 Scotch bonnet chilli, chopped
1 red chilli, chopped
1 litre vegetable stock
2 teaspoons of chilli powder
2 teaspoons of ground cumin
1 teaspoon of black pepper
Salt to taste
Frylight Olive Oil spray


1. Spray the oil in a cold pan, bring up to heat and saute the onion, garlic, red pepper and chilli for 5 minutes
2. Stir in the cumin and chilli powder and cook for another minute
3. Add the stock, beans and black pepper
4. Boil for 10 minutes then reduce heat and simmer for 20 minutes
5. Add salt to taste then remove a quarter of the mixture and mash to a pulp then mix back into the pan.

Leave a Reply

Your email address will not be published. Required fields are marked *