Recipe: Black, White and Red Chilli


Black, Red and White Chilli

Black, Red and White Chilli


  • 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


  1. Heat the oil in a large frying pan.
  2. Add the chopped onion, saute for 5 minutes
  3. Add the garlic, peppers, and chillies
  4. Saute for a further 3-4 minutes
  5. Add peeled tomatoes, passata and stock, bouillon or water
  6. Bring to the boil then simmer uncovered for 15 minutes
  7. Check the chilli doesn't become too thick - if so add water
  8. Stir in the beans, heat through gently for 10 minutes, check seasoning
  9. Serve!


Image supplied with permission from Craig Brown Photography

Powered by Zip Recipes


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.