This Borlotti Bean Chilli is smoky and spicy. Ideal for batch-cooking for the freezer, it can be made on the stove or in a slow-cooker.
Happy 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!
What you need for your Borlotti Bean Chilli
Ingredients
Borlotti beans These are my favourite tinned beans – big and ‘meaty’ textured with a lovely flavour. Not all supermarkets stock them, however, so if you can’t find them a kidney bean or cannellini bean will also be fine in its place.
Puy lentils These are delicious dried lentils – they retain their bite even when slow-cooked for a long time, (unlike red lentils which eventually turn to mush – just what you want in, say, a dhal, but not in this recipe). If you can’t find any, a good dried green or brown lentil will work well. Try to avoid using tinned lentils as they don’t have the same bite.
Spices I’ve recommended ground cumin, chilli powder, smoked paprika and dried oregano, but please don’t go rushing to the supermarket if you’re missing one of these – any combination of the above will taste great. Or you can use a spice mix like Barbacoa for a ready-made blend of spices.
Garlic cloves If you’re in a hurry, ready-chopped garlic from a jar or tube is a good time-saver, though the flavour doesn’t quite match a freshly crushed garlic clove. Your call!
Red chilli Big fat chillis tend to be fairly mild but do add a lovely flavour. For more heat, leave in the seeds and white membranes that hold the seeds in place, (those are the spiciest bits). For some real heat you can use small birds’ eye chillis instead – I love them but they certainly do pack a punch!
Vegetable stock cube Make sure you check the label before buying stock cubes, as some sneak in a small amount of milk powder. I tend to use Marigold Stock Powder, but again some varieties contain milk so check before buying.
Marmite I’m often asked if this is obligatory by people who don’t like marmite – I would say give it a go, as you can’t really taste the marmite in the finished chilli but you can taste a deep, savoury, umami flavour. But if you don’t want to buy a jar specially yes of course, do leave it out. Nutritional Yeast flakes would be a good alternative, stirred through the chilli just 5 minutes before the end of cooking time.
Can I make this in a slow-cooker?
Yes!
Complete step 1. below 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!).
Can I freeze my borlotti bean chilli?
Absolutely! 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 heat in a microwave or saucepan until piping hot throughout.
Variations on your Borlotti Bean Chilli
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Slow-Cooked Borlotti Bean Chilli
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!)
- 400 g tin chopped tomatoes
- 400 g tin borlotti beans, drained and rinsed
- 200 g puy lentils, rinsed
- 1 vegetable stock cube
- 1 tbsp marmite
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
- Jac’s Mexican Sweet Potato and Puy Lentil Mole from Tinned Tomatoes
I’ve linked this recipe with:
- Credit Crunch Munch over at Fab Food 4 All and co-hosted by Fuss Free Flavours
- Cook Once Eat Twice over at Searching for Spice
- Slow Cooked Challenge over at FarmersGirl Kitchen and co-hosted by Baking Queen 74
lisa says
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
thevegspace says
Thanks Lisa! Yes I love having leeks in the fridge, add them to just about everything!
Corina says
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.
thevegspace says
Thanks Corina! Lovely to have the freezer stocked up with a speedy supper.
Janice (@FarmersgirlCook) says
That looks amazing, so delicious and perfect January food. Thanks for joining us for the Slow Cooked Challenge.
thevegspace says
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!
Helen @ family-friends-food.com says
That looks delicious! I need to get organised with batch cooking and this looks a great recipe to start with 🙂
thevegspace says
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!)
Laura says
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!
thevegspace says
Thanks Laura – yes I’m really tempted by a slow-cooker too… but running out of kitchen cupboard space fast!!
Jacqueline Meldrum says
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.
thevegspace says
Thanks Jac! Yes wraps with chilli are so good… still haven’t mastered how to eat them neatly though!
Diana says
This dish is so beautiful Kate! Sounds great to have next to a bowl or rice YUM!
thevegspace says
Thanks Diana! x
Nadia's Healthy Kitchen says
This looks so delicious and comforting 🙂 Perfect for a day like today. I’m freezing!! 😛
thevegspace says
Thanks Nadia – me too… so I made it super-spicy!!
Isabella says
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!
thevegspace says
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!
Eb Gargano says
Yum! This looks so delicious and so easy!! My kind of recipe 🙂
thevegspace says
Thanks Eb! Yes is so easy and great to stock up the freezer with it!
janet @ the taste space says
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.
thevegspace says
Thanks Janet – Borlotti are my favourite beans, such a great texture!
Molly says
This looks amazing! I looovee chili.
thevegspace says
Haha – me too Molly! Thanks for stopping by x
Becca @ Amuse Your Bouche says
Ooh this looks so tasty – who says vegan food has no flavour? 🙂
thevegspace says
Thanks Becca! So glad I have lots for the freezer, its yummy!
Sarah James says
Your chilli looks amazing, I love the flavour of smoked paprika, perfect dish for Veganuary. Thanks for sharing 🙂
Helen @ Fuss Free Flavours says
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
Kerry at Kerry Cooks says
This look soo good! I’m loving making big batches of chilli at the moment so I’ll try this recipe next time!
Kirsty Hijacked By Twins says
Oh wow that looks and sounds so good! A perfect meal for a cold evening. Popping over from #CookOnceEatTwice x
Camilla @FabFood4All says
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:-)
pauline says
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
Sarah Hoang says
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.