Add the chopped tomatoes, drained and rinsed beans, chocolate, or sugar, and season with pepper. Bring to a boil, turn down the heat, and simmer for 15 - 20 minutes.
800 g chopped tomatoes, 400 g Mixed beans in water, 400 g Kidney Beans, 20 g dark chocolate, 1 dash black pepper
Sprinkle the chopped fresh coriander over the top and serve.
4 tablespoon coriander
Notes
The Nutritional information shown is for the Chilli only and doesn't include soured cream or other toppings.
Ingredient Notes
Red Onion - these give the chilli a bit of sweetness
Red Bell Pepper - use red bell peppers or yellow. Green ones have a more bitter taste.
Ground Cumin - this gives the chilli a warm earthy flavour.
Sweet Smoked Paprika - use a sweet smoked paprika if you can. If not a smoked paprika will do.
Mild Chilli powder - A mild chilli powder gives lots of flavour but is not too spicy.
Chopped tomatoes - canned or tinned chopped tomatoes. Use a good quality variety. Cheaper varieties have more added water so will make the sauce more runny.
Beans - Use canned, hydrated beans in water. Choose mixed beans from any of the following. Kidney beans, pinto, black beans, cannellini, butter beans, borlotti beans, Flageolet, Adzuki or red beans.
Chocolate - a traditional Mexican Chilli will often use dark chocolate. The dark chocolate gives it a deeper richer flavour and brings out the flavour of the spices. If you don't have dark chocolate, add in one tablespoon of sugar to balance the flavours.
Serving Suggestions
Carbs - the most common ways to serve a chilli is with rice or on top of a baked potato.
Wraps - serve it with some tortilla wraps, pitta breads, a simple flatbreador just a crusty loaf.
Sides - green salad, tortilla chips, guacamole, salsa.
Vegan toppings - look for vegan alternatives to soured cream or check out this vegan soured cream recipe from Cookie & Kate. You can also now buy a wide variety of vegan cheeses.
Storage
Store your bean chilli in the fridge for 3 days. It can also be frozen for up to 3 months. To reheat it, reheat smaller portions in a microwave to save on energy or larger quantities on the hob or stovetop. Stir occasionally so it doesn't stick.