Recipe: Slow-Cooked Borlotti Bean Chilli (A Veganuary Recipe – Batch Cooking for the Freezer)

Slow-Cooked Borlotti Bean Chilli

Veganuary-heartHappy New Year… and happy Veganuary!  Whether or not you’re taking part and going vegan for January, this smoky and spicy Borlotti Bean Chilli is ideal for making in a huge batch on a rainy Saturday afternoon, then bagging up and freezing for weekday suppers throughout the month.  Chilli is a brilliantly versatile dish to have a stash of in the freezer – you can enjoy it in tortilla wraps, tacos, with rice, in a jacket potato, or even as a pasta sauce. 

I don’t have a slow-cooker so just cooked this on a low heat on the hob for a couple of hours, but I’ve included instructions below the recipe for making this in a slow-cooker, if you were lucky enough to get one for Christmas!

And if you’re in need of Veganuary recipe inspiration, don’t forget that I’m Instagramming and Tweeting my dinner every day, (usually with brief instructions as to how to re-create it!), so follow me for some daily ideas!   Instagram and Twitter

Slow-Cooked Borlotti Bean ChilliVegan

5.0 from 1 reviews
Slow-Cooked Borlotti Bean Chilli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: Makes 6-8 portions
Ingredients
  • 2 tbsp rapeseed or olive oil
  • 1 red onion, peeled and finely chopped
  • 1 leek, finely chopped
  • 1 red pepper, de-seeded and finely chopped
  • small bunch fresh coriander - stalks finely chopped, and leaves separated and roughly chopped
  • 2 garlic cloves, peeled and crushed
  • 1 red chilli, finely chopped (remove the seeds for a milder flavour!)
  • 2 tsp of each of the following spices: ground cumin, chilli powder, smoked paprika, dried oregano, (don't worry if you're missing one or two, this will still taste great!)
  • 400g tin chopped tomatoes
  • 400g tin borlotti beans, drained and rinsed
  • 200g puy lentils, rinsed
  • 1 vegetable stock cube
  • 1 tbsp marmite
Instructions
  1. In a large saucepan or casserole dish, heat the oil and add the onion, leek, pepper, coriander stalks, garlic, chilli and spices. Fry gently for 4-5 minutes, adding a little water if the mixture becomes too dry.
  2. Add the tomatoes, then refill the empty tin with water, tip this into the pan, re-fill it again to half-way and add this too. Tip in the borlotti beans, lentils, stock cube and marmite, then bring to the boil.
  3. Turn down to a low heat, cover and cook for 1.5 - 2 hours until the lentils are tender and sauce has thickened. You may need to remove the lid for 10-15 minutes if there is too much liquid, or else add a little water if it is too thick/dry. Taste and season with salt and black pepper.
  4. Stir through the coriander leaves just before serving - perhaps with rice, tortilla wraps, guacamole or fresh avocado, a squeeze of lime juice, finely chopped spring onions, or a dollop of soya or coconut yoghurt.

To make in a slow-cooker:

Complete step 1. above in a frying pan, then tip into your slow cooker along with all the remaining ingredients.  Cook on medium for at least 2 hours, (or longer at a lower heat is even better – you can’t over-cook this!).

To freeze:

Divide into individual portions and label the bags clearly.  I make half the portions ‘large’ (ie. a dinner in itself alongside some rice), and half ‘small’ (ie. to fill a jacket potato for lunch, or a toddler-sized portion – if I make a batch with less chilli and salt!).  To serve, just remove from the freezer in the morning and thaw in the fridge, then heat in a microwave or saucepan until piping hot throughout.


Slow-Cooked Borlotti Bean ChilliIf you liked this, you might also like to take a look at:

What are you cooking for Veganuary? Don’t forget to check out my Vegan Recipe Index, or follow for more ideas on Instagram and Twitter!
I’m linking this recipe with a few blogging challenges as follows:

33 comments

  1. Oh My Wow this looks awesome!!! IO have played around with some veggie chillis in the past but this looks fantastic. I also used leek in a spaghetti bolognaise recently and much preferred it, it adds a fab taste. Will be trying this for sure x

    1. Thanks Lisa! Yes I love having leeks in the fridge, add them to just about everything!

  2. This sounds beautiful! I love trying different beans and could eat different versions of chilli every day if I had to and it’s perfect for batch cooking too. Thank you so much for linking up with #CookOnceEatTwice.

    1. Thanks Corina! Lovely to have the freezer stocked up with a speedy supper.

  3. That looks amazing, so delicious and perfect January food. Thanks for joining us for the Slow Cooked Challenge.
    Janice (@FarmersgirlCook) recently posted…Farmersgirl Kitchen has a new home – come on over and visit.My Profile

    1. Thanks Janice – I don’t have a slow-cooker so don’t cook this sort of thing often, but now seriously tempted to get one having seen so many gorgeous slow-cooker recipes around recently!

  4. That looks delicious! I need to get organised with batch cooking and this looks a great recipe to start with 🙂

    1. Thanks Helen. Yes it’s very satisfying to stock up the freezer with meals for another day, (on the rare occasions I get round to it!)

  5. This looks so so tasty. I’m so close to being swayed by a slow cooker. I love that you’ve provided instructions with and without!
    Laura recently posted…Book recommendations 2015My Profile

    1. Thanks Laura – yes I’m really tempted by a slow-cooker too… but running out of kitchen cupboard space fast!!

  6. That looks wonderful Kate. I do love a good chilli. My favourite way to eat it is on a wrap with salad leaves, but I like it with rice too. Thanks for linking to me.
    Jacqueline Meldrum recently posted…Meat Free Mondays – 7 Recipes for the Week Ahead (4 January 2016)My Profile

    1. Thanks Jac! Yes wraps with chilli are so good… still haven’t mastered how to eat them neatly though!

  7. This dish is so beautiful Kate! Sounds great to have next to a bowl or rice YUM!
    Diana recently posted…Cheese Board CanapésMy Profile

    1. Thanks Diana! x

  8. This looks so delicious and comforting 🙂 Perfect for a day like today. I’m freezing!! 😛
    Nadia’s Healthy Kitchen recently posted…Best Healthy Places to Eat in ManchesterMy Profile

    1. Thanks Nadia – me too… so I made it super-spicy!!

  9. This looks so delicious! I adore chili, it is just perfect for freezing – so you have a wholesome yummy dinner defrosting after a busy day! I need to get a slow cooker I think!
    Isabella recently posted…Easy No-Bake Blackberry CheesecakesMy Profile

    1. Thanks Isabella! Yes my new year’s resolution is to stock up the freezer with lovely things so I don’t resort to pasta and a jar of sauce when I don’t have time to cook!

  10. Yum! This looks so delicious and so easy!! My kind of recipe 🙂

    1. Thanks Eb! Yes is so easy and great to stock up the freezer with it!

  11. What a lovely chili, perfect for the colder months. I never would have thought to put borlotti beans in chili, but I see no reason not to.

    1. Thanks Janet – Borlotti are my favourite beans, such a great texture!

  12. This looks amazing! I looovee chili.
    Molly recently posted…Vegan Farro & Winter Veggie BowlMy Profile

    1. Haha – me too Molly! Thanks for stopping by x

  13. Ooh this looks so tasty – who says vegan food has no flavour? 🙂

    1. Thanks Becca! So glad I have lots for the freezer, its yummy!

  14. Your chilli looks amazing, I love the flavour of smoked paprika, perfect dish for Veganuary. Thanks for sharing 🙂
    Sarah James recently posted…Slow Cooker Vegetable & Cider CassouletMy Profile

  15. Lovely combination of borlotti beans and puy lentils – I do love a good bean chilli and it is nice to see different beans being used.

    Thanks for sharing with #CreditCrunchMunch
    Helen @ Fuss Free Flavours recently posted…ExtraVeg – January 2016 – Blogging Challenge and Linky PartyMy Profile

  16. This look soo good! I’m loving making big batches of chilli at the moment so I’ll try this recipe next time!
    Kerry at Kerry Cooks recently posted…The Best Classic Easy One-Bowl Chocolate CakeMy Profile

  17. Oh wow that looks and sounds so good! A perfect meal for a cold evening. Popping over from #CookOnceEatTwice x

  18. Wow this Chilli looks fabulous Kate and I’ve never used Marmite in one so would be interested to try this! Thanks for a great #CreditCrunchMunch entry:-)
    Camilla @FabFood4All recently posted…Non Alcoholic MojitoMy Profile

  19. Came across your website today & the chilli sounds really nice, is there an alternative to marmite as I am not a big fan of the stuff

  20. It looks so amazing and different from my chilli. A good combination for beans and chilli. I’ll try next time for my father. He is a vegetarian. Thanks for your tips.

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