10 minute easy 3 bean Mexican Chilli

INGREDIENTS

3 cloves garlic

1 red chilli pepper

1 yellow pepper

1 bunch scallions

1 x 400g of tin kidney beans

1 x 400g of tin butter beans

1 x 400g of tin black beans/chickpeas

2 tablespoons oil

2 x 400g tins of chopped tomatoes

6 tablespoons tomato purée (100g)

1 tablespoon maple syrup

2 teaspoons ground cumin

2 teaspoons ground coriander

2 tablespoons tamari/soy sauce

½ teaspoon smoked paprika

juice of 1 lime

1 teaspoon salt

½ teaspoon black pepper

To serve

fresh coriander/chives

natural plain soy yoghurt

avocado

chilli flakes

Peel and finely chop the garlic. Chop the end off the chilli and finely slice removing the seeds if you don’t like it spicy. Deseed the yellow pepper and finely chop. Cut the ends off the scallions and finely slice, removing any limp green outer leaves. Drain and rinse the beans.

Put the oil in a large saucepan over high heat. Once the pan is hot, add the garlic, chilli, yellow pepper and the scallions, and cook for 2.5 minutes, stirring regularly. 

Now add the remaining ingredients and bring to the boil, stirring regularly, then remove from the heat. Taste and adjust the seasoning to your liking by adding more chilli powder, salt or lime.

Serve with some chopped fresh coriander/chives and some sliced avocado and/or natural plain yoghurt, topping with some chilli flakes.