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Three Bean Chilli
MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Vegetarian
Recipe Preparation Level: easy
1 cup (7 oz) dried black beans (if black beans are unavailable, double the quantity of kidney beans and chickpeas)
2 tbls oil
1 lge onion, finely chopped
3 cloves garlic, crushed
2 tbls ground cumin
1 tbls ground coriander
1 tsp ground cinnamon
1 tsp chilli powder
400g (12 2/3 oz) can crushed tomatoes
1 1/2 cups (12 fl oz) vegetable stock
400g (12 2/3 oz) can red kidney beans, rinsed and drained
400g (12 2/3 oz) can chickpeas, rinsed and drained
2 tbls tomato paste
1 tbls sugar
sour cream and corn chips to serve
1. Place black beans in a lge pan, cover with water and bring to boil. Turn off heat and set aside for 2 hrs. Drain beans, cover with fresh water and boil for 1 hr, until beans are tender but not mushy. Drain well.
2. Heat oil in lge pan cook onion over med-low heat for 5 mins, until golden, stirring frequently. Reduce heat, add garlic and spices, stir for 1 min.
3. Add tomatoes, stock, chickpeas, kidney beans and black beans and combine with onion mixture. Bring to boil, then simmer for 20 mins, stirring occasionally.
4. Add tomato paste, sugar and season to taste. Simmer for further 5 mins. Serve with sour cream and corn chips if desired.
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