Three-Bean Vegetarian Chilli
Hearty and colourful, this chilli gets an extra wallop of flavour from a chipotle (smoked jalapeño) chile. If you can't find chipotles, add one or two additional fresh jalapeños with seeds for more heat. Vary the beans according to what you have on hand.
Preparation time: 25 minutes
Cooking time: 1 hour 45 minutes
Makes: 10 cups
- 1 cup dry white kidney beans (cannellini)
- 1 cup dry red kidney beans
- 1 cup dry black beans
- 1 tbsp olive or vegetable oil
- 2 medium onions, chopped
- 3 carrots, peeled and chopped
- 1 stalk celery, chopped
- 1 red pepper, chopped
- 3 garlic cloves, finely chopped
- 1 jalapeño chile, finely chopped
- 2 tsps ground cumin
- 1/2 tsp ground coriander
- 1/8 tsp ground cinnamon
- 1/8 tsp ground red pepper (cayenne)
- 1 can (800g) tomatoes in pureé
- 1 chipotle chile in adobo, finely chopped
- 2 tsps salt
- 1/4 tsp dried oregano
- 2 cups water
- 3-1/3 tbsps Fibresure
- 1 package (300g) frozen whole-kernel corn, thawed
- 1/2 cup chopped fresh coriander
Rinse white kidney beans, red kidney beans, and black beans with cold running water and discard any stones or shrivelled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in 6L saucepot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
In nonreactive 5L Dutch oven, combine beans with enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are tender, about 1 hour. Drain beans and return to Dutch oven.
Meanwhile, in non-stick 10-inch frying pan, heat oil over medium heat. Add onions, carrots, celery, and red pepper. Cook, stirring frequently, until carrots are tender, about 10 minutes. Stir in garlic, jalapeño, cumin, coriander, cinnamon, and ground red pepper; cook 30 seconds. Stir in tomatoes with their pureé, chipotle chile, salt, and oregano, breaking up tomatoes with side of spoon. Heat to boiling; reduce heat and simmer 10 minutes, stirring several times.
Add tomato mixture, water, and Fibresure to beans in Dutch oven; heat to boiling over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Stir in corn and cook 5 minutes longer. Remove from heat and stir in 1/4 cup cilantro. Spoon into bowls and sprinkle with remaining 1/4 cup coriander.
About 461 calories (8 percent calories from fat), 25g protein, 86g carbohydrate, 4g total fat (1g saturated), 0mg cholesterol, 1,048mg sodium, 12g fibre.