Five bean chilli

Name: Five bean chilli
Cuisine: British
Ingredients: 1 kg mixed beans; 3 onions; 6 cloves garlic; 2 tins chopped tomato; 5 fresh vine tomatoes; 1 tin tomato purée; 700 g Italian passata; 2 tablespoons Cumin; 2 tablespoons herbes de Provence; 1 table ground coriander; 2 tablespoons paprika; 1 tablespoon chilli flakes; Worcester sauce (vegan); 100 g dark chocolate; Salt and pepper

Becky @cook_9606869

Bristol

This is so tasty and #accidentallyvegan

Becky @cook_9606869

Bristol

This is so tasty and #accidentallyvegan

Saved

Ingredients

1 kgmixed beans
3onions
6 clovesgarlic
2 tinschopped tomato
5fresh vine tomatoes
1 tintomato purée
700 gItalian passata
2 tablespoonsCumin
2 tablespoonsherbes de Provence
1table ground coriander
2 tablespoonspaprika
1 tablespoonchilli flakes
Worcester sauce (vegan)
100 gdark chocolate
Salt and pepper

Saved

Steps

1

Soak the beans overnight in a large pan of water (or buy tins of beans, I used haricot, pinto, chickpeas, black eye and cannelini)
2

Drain the beans and then boil for 30 minutes in fresh water with some salt.
3

Chop the onions and tomatoes and set off to one side.
4

Peel and chop the garlic and then add to a frying pan with some olive all and sweat them off.
5

Drain the beans and set a roughly a tin full aside for later.
6

Add the tin tomatoes and passata, refill the passata jar with water and rinse the tins to get all of the rich tomatoes flavour in there, also good for more liquid. Add the spices and tomato purée.
7

Take the beans you set aside and blitz them in a food processor with some water. This will help to thicken the chilli.
8

Stir well then add the fresh tomato and onions and garlic.
9

Melt the dark chocolate and add it in. Give it a good stir through. Place on to simmer on a low heat for at least an hour but more if you can.