Three beans chilli

three beans chilli

Here in England everyone will be familiar with the chilli con carne recipe, which, for the benefit of the Italian readers, is basically a spicy bolognaise sauce with the addition of red kidney beans (I believe the original dish comes from Mexico). Well, I have made a vegetarian variation on the theme using peppers and three types of beans (which, I confess, have come out of tins). Instead of the traditional rice as accompaniment I have served it with pearl barley. So, as you can gather, this recipe is extremely healthy and provides plenty of roughage. I hope I have redressed the balance now on the health front as I have blogged many indulgent, calories laden recipes recently. 😉


3 tbspoons olive oil

1 large onion, sliced

3 peppers, chopped

1 carton of tomato passata

chilli flakes

3 tins of assorted beans (I used borlotti, kidney beans and cannellini. You could use chick peas as well)

1 pint vegetable stock

ground pepper

chopped coriander leaves (optional)


Fry the onions in the olive oil until soft. Add the chopped peppers, passata, chilli and vegetble stock and simmer for approx. 20 minutes. Add the drained beans and cook for a further 15 minutes. Voilà! Before serving it sprinkle some chopped coriander on the top, if you have any, and some ground pepper. A dollop of sour cream would also go very well. Serve it on a bed of steamed rice, pearl barley or any type of whole grain, like spelt, for example.


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1 Response to “Three beans chilli”

  • Ohi ohi, ecco che arriva la mia coscienza… e se guardo nella macchina fotografica, mi vergogno, piena di ricette dolci e caloriche.
    Questa piacerà un sacco a casa mia. Devo subito fare scorta di variegati legumi…

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