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Chilli with Baked Beans

Quick Chilli with Baked Beans

Kate Ford | The Veg Space
This 20-minute chilli with baked beans is a perfect quick and easy dinner from basic storecupboard ingredients. Smoky, spicy and filling - delicious!
5 from 6 votes
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Cuisine British
Servings 2 servings
Calories 426 kcal

Ingredients
  

  • 1 carrot
  • 2 garlic cloves
  • handful fresh coriander
  • 1 red onion
  • 2 tablespoon olive oil
  • 2-3 teaspoon chipotle paste to your taste - 3tsp is hot!
  • 1 red pepper
  • 400 g tin baked beans
  • 400 g tin chopped tomatoes
  • pinch dried oregano optional
  • salt and black pepper

Instructions
 

  • Peel the carrot and garlic and cut into chunks. Strip the leaves off the coriander and chop the stalks into sections (set aside the leaves for later). In a mini-chopper or food processor, briefly blitz the carrot, garlic and coriander stalks until they are finely chopped but not puréed.
  • Peel the red onion and cut into chunks. Add to the mini-chopper and pulse just a couple of times until finely chopped.
  • Heat the oil in a large frying pan or casserole. Fry the chopped vegetables for 2-3 minutes.
  • Add the chipotle paste, stir through and continue to cook.
  • De-seed the pepper and cut into large chunks, add to the pan and stir.
  • Tip the baked beans and chopped tomatoes into the pan. Add the oregano and season well with salt and black pepper. Stir well and simmer for 7-8 minutes until thick.
  • Taste and adjust seasoning, then serve.

ENVIRONMENTAL INFORMATION

Video

Notes

Don't over-blitz the vegetables or you will have a mushy base to your chilli - you are aiming for them to be finely chopped, not puréed. If you don't have a mini-chopper or food processor, just chop them finely by hand.
Adjust the consistency before serving - add a splash of water if your chilli has become a little too thick, or let it bubble for a minute or two longer if it is still too runny.
If you don't want your baked bean chilli to be at all spicy, leave out the chipotle paste and use smoked paprika instead.

Nutrition

Serving: 1servingCalories: 426kcalCarbohydrates: 61gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 14mgSodium: 1232mgPotassium: 1310mgFiber: 16gSugar: 11gVitamin A: 7194IUVitamin C: 106mgCalcium: 200mgIron: 6mg
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