Three Bean Chilli

Posted on 2026-09-04:: recipes

2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint olive oil	soften 5 min	fry 30 s	cook 1 min	boil	simmer 45 min
1 large onion, chopped finely
2 red peppers, seeded and diced
2 garlic cloves, chopped very finely
¹⁄₂ tsp 0.003 l 2 ¹⁄₂ ml ¹⁄₆ tbsp 0.011 cup 0.004 pint cumin seeds, crushed
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint coriander seeds, crushed
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint dried oregano
1/2 – 2 tsp chilli powder
3 tbsp 0.045 l 45 ml 9 tsp 0.19 cup 0.079 pint tomato purée
800g ⁴⁄₅kg 1.76lb 28.2oz canned chopped tomatoes (2 cans)
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint sugar
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint salt
2 cans of beans, 1 black, 1 pinto (or cannellini)
600ml ³⁄₅l 40tbsp 120tsp 2.54cup 1.06pint vegetable stock

Method

Heat the oil in a large saucepan. Cook the onion and peppers for 5 minutes, or until soft.
Stir in the garlic, cumin and coriander seeds, and oregano. Cook for a few seconds, or until the garlic is just beginning to colour.
Add the chilli powder and tomato purée. Cook for 1 minute.
Add the tomatoes, sugar, salt, beans and stock. Stir well and bring to the boil.
Cover and simmer over low heat for 45 minutes, stirring occasionally to prevent sticking.

Dried beans instead of canned

beans
140g 0.14kg 0.309lb 4.94oz black beans	soak overnight	drain	cover with fresh water	boil 10–15 min	simmer 35–45 min	drain
140g 0.14kg 0.309lb 4.94oz cannellini beans
140g 0.14kg 0.309lb 4.94oz pinto beans

Originally: 140g/5oz each black beans, cannellini beans and pinto beans, soaked overnight in separate bowls. Drain the beans, put in separate saucepans and cover with fresh water. Boil rapidly for 10–15 minutes, then simmer for 35–45 minutes, or until just tender. Drain and set aside.