The Best Chilli Beans
This vegan chilli is rich, velvety, and bursting with layers of complex flavors. It develops deeper flavors over time, making it ideal for prepping in advance or cooking a big batch on weekends. Enjoy it with rice, whole grains, tacos, burritos, or simply with bread. Leftovers make quick, easy midweek dinners that are both satisfying and versatile.
Ingredients
- 1 large red Onion
- 5 cloves Garlic
- 1 long Red Chilli
- 1 Tbsp ground Cumin
- 1 Tbsp Smoked Paprika
- 1 Tbsp dry Oregano
- 1 Tbsp Tomato Purée
- 1 cup Dry Red Wine (Malbec or Shiraz)
- 2 cups Black Beans
- 2 cups Pinto Beans
- 2 Tbsp Cacao powder
- 1 can chopped Tomatoes
- 1 ½ cups Vegetable Stock
- 2 Bay leaves
- 1 Tbsp Miso Paste
- 2 Tbsp Tamari or Soya Sauce
- 1 Scotch Bonnet chilli
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp Tahini
- 1 Lime and Coriander to finish
Instructions
- Chop the red onion and add it to a large medium hot pan. No need to add oil, cover the pan with the lid and let the onions sweat for around 10 mins. Keep stirring every few minutes. When it starts to get golden add a splash or water and let them cook until the water evaporates.
- Add the chopped Garlic and Long Red Chilli. Keep stirring for a few minutes until it gets fragrant. Be careful not to let them burn.
- Add all the ground spices. Stir for 1 minute until they get fragrant. Make some space in the middle of the pan and add the Tomato Purée. Cook the purée for 3 minutes before mixing it with the rest of the ingredients.
- Deglaze the pan with the red wine, scrape all the umami and delicious bits from the bottom of the pan. Let the alcohol evaporate for a few minutes before adding the beans to it.
- Add the Cacao Powder, chopped tomatoes, miso paste, Vegetable Stock, Tamari, bay Leaves, vinegar and the Scotch Bonnet chilli (check the notes below about it)
- Reduce the heat to low and let it simmer for 1-2 hours stirring occasionally scraping the bottom. Remove the Scotch Bonnet with tongs and add the Tahini and the zest and juice of the lime. Serve with chopped coriander and Pickled Red Onions.
Notes
Scotch Bonnet chillies are very spicy but also sweet, fruity, tropical, earthy and brings a deepness of flavours you don’t find in many other chillies. Don’t cut or open the chilli with your hands, always use gloves or tongs and a knife. I just add the whole chilli to the pan. Keep tasting your beans and as soon you get your desired level of heat, take it out with tongs. I took the scotch bonnet out when it was starting to break apart. With tongs and a knife I open the chilli, scrape the membranes and seeds out and cut the flesh in small bits and add it back to the pan. You can also swap it for another milder chilli or omit.