Bean Chili

Around this time of year there always seems to be a lot of sniffles about. I try to get as much vitamins into my family through their food. This recipe is excellent for that and is one I do on a regular basis especially if anyone is a little under the weather. šŸ˜¦

It’s also a really quick dinner to do if you don’t have a lot of time on your hands and need to get something healthy on the table as quickly as possible. My kids love it, firstly because it’s really tasty and secondly, as I serve it with tortilla (burrito style) wraps I’m not nagging them to use their knife and fork while eating it! :O)


  • 2 to 3 shallots finely chopped
  • 2 cloves of garlic crushed
  • 2 tbsp vegetable oil
  • 250 ml vegetable/chicken stock
  • 1 x 400g can of tomatoes (I use the pre-chopped variety)
  • 2 generous tbsp tomato puree
  • 1 x 400g can of chickpeas
  • 1 x 400g can of kidney beans
  • 1 tsp sugar
  • Pinch of chili powder/cayenne pepper
  • Pinch of sea salt
  • Decent crack of black pepper
  • Optional: 15g Dulse seaweed finely chopped (I’ve started to add this to the chili as it gives it a fantastic flavour however, it is still very tasty without it if you don’t fancy adding it)
Heat the oil on a high temperature and add the finely chopped shallots. Reduce the temperature, allowing the onions to sweat. They should become glassy in colour, make sure they don’t brown. Add the crushed garlic and a pinch of sea salt and cook for a further 1 or 2 minutes. I’ve been using the Quality Sea Veg sea salt and Dulse mix.

Next add the stock, can of tomatoes, tomato puree, pinch of chilli powder and Dulse if you are using it. Stir and allow to simmer while you rinse the chickpeas and kidney beans thoroughly. Add these to the tomato mix and season with black pepper, salt and sugar.
Allow to simmer for about 20 to 30 minutes until the beans and chickpeas are thoroughly
heated through.
Taste and adjust the seasoning if necessary. Don’t worry if the liquid reduces down too much, just a drop of boiling water. It’s that easy!
As I said above, I serve this on tortilla wraps with homemade guacamole (see recipe below), sour cream, grated cheese and some spicy sauce. I use one my husband bought recently at a market called Mic’s Chilli Sauce. This sauce is so good and stockists can be found in Ireland and the UK. Check out his website.
Gaucamole is something that I have always just cobbled together, tasting as I’m going along and adjusting the seasoning where necessary. Is that a culinary no no?! Anyway for the purposes of this post I thought I should look up a couple of recipes and it would appear that I was doing it right. So here goes, this is how I make it.
  • 2 ripe avocado pears
  • 2 tbsp of lemon juice
  • 1 shallot finely chopped
  • 1 large tomato, de-seeded and finely chopped
  • 1 small green chilli
  • salt and freshly ground black pepper
Mash theĀ avocados with the lemon juice. Finely chop all the other ingredients and add to the avocado, mixing well. Check the seasoning and adjust if necessary. This is great just as a dip or served as an accompaniment.
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3 Responses to Bean Chili

  1. And you can eat it on the run:) This looks like the kind of supper my family loves. Thanks again for nominating me for the Liebster Award… my brain has failed me so often, but I finally got a shout-out to you in my blog today… please forgive my tardiness!

    • Rhoda Kirwan says:

      HI There, thank you so much for the shout out and don’t worry about the delay. I’ve been away myself in the USA for a proper American Thanksgiving! So just acclimatising now and will blog some Christmassy recipes over the next few days. Rx

  2. Karen says:

    I love chili during the cold weather and this is nice with the beans in it.

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