Feel-good pasta soup
Try our take on comforting pasta e ceci. Seasoning is key, and a drizzle of good olive oil and a scattering of hard, sharp cheese will really bring it to life
Three-bean chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 2 tbsp vegetable oil
- 2 onionsfinely chopped
- 4 garlic clovesfinely chopped
- 2 yellow peppersdeseeded and roughly chopped
- 2 jarred roasted red peppersdrained and roughly chopped
- 15g corianderstalks finely chopped and leaves left whole to serve
- 2 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- 2 tsp dried oregano
- 1 tbsp light brown soft sugar
- 1-2 tbsp chipotle paste(optional)
- 400g can black beans
- 400g can kidney beans
- 400g can cannellini beans
- 400g can chopped tomatoes
- 300ml vegetable stock
- 20g dark chocolateroughly chopped
- cooked ricelime wedges, sliced avocado and soured cream, to serve
Nutrition: Per serving (8)
- kcal198
- fat5g
- saturates1g
- carbs25g
- sugars10g
- fibre10ghigh
- protein9g
- salt0.4g
Method
step 1
Heat the oil in a deep pan or flameproof casserole dish over a medium-low heat. Stir in the onion with a pinch of salt and cook for 10-12 mins until softened. Tip in the garlic and peppers and cook for 5 mins. Mix in the coriander stalks, spices, oregano, sugar and chipotle paste if using. Cook for a further 5 mins, until everything is well combined and softened. Pour in the beans, along with their liquid, the tomatoes and stock. Season well and bring to a simmer.
step 2
Leave to simmer on a low heat for 1 hr-1 hr 10 mins until thickened and reduced. Stir in the dark chocolate and season to taste. Serve over rice with lime wedges, avocado, soured cream and coriander on top.
