





Black, Red and White Chilli
Ingredients
- 1 Tbsp. olive or rapeseed oil
- The White:
- 1 large onion, chopped
- 3 cloves of garlic, crushed
- The Red:
- 1 large, 2 small red peppers, deseeded and sliced
- 2 red chillies, deseeded and finely sliced
- 400g peeled plum tomatoes
- 400ml organic passata
- 300ml tomato and herb stock (Kallo) or bouillon or water as preferred
- The Black:
- 2x 400g tins of black eyed beans, drained
- Freshly ground black pepper
- 2 Tsp. ground coriander (ok it's not quite black but work with me here!)
- To Serve: Sliced avocado tossed in lime juice, fresh chopped coriander and natural yoghurt if liked. Good with rice, mash or in warmed tortillas
Instructions
- Heat the oil in a large frying pan.
- Add the chopped onion, saute for 5 minutes
- Add the garlic, peppers, and chillies
- Saute for a further 3-4 minutes
- Add peeled tomatoes, passata and stock, bouillon or water
- Bring to the boil then simmer uncovered for 15 minutes
- Check the chilli doesn't become too thick - if so add water
- Stir in the beans, heat through gently for 10 minutes, check seasoning
- Serve!
Notes
Image supplied with permission from Craig Brown Photography
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http://www.thisisnotadiet.uk/2017/03/27/recipe-black-white-and-red-chilli/





