Tins, tins, tins…
I’m not always the greatest at walking into the kitchen and just whipping up a meal from what’s in the fridge. My husband is great at it; I totally suck. So it’s always good to have a recipe in my back pocket that is simple, warm, and just uses tins in the cupboard. This 3 Bean Chilli was a little thing I whipped up the other week, and it was so easy I’ve made it several times since then!
Nothing says cozy like a nice bowl of chilli! It’s a classic! And while I’m a non-meat eater, this 3 Bean version is equally as satisfying! Perfect for a night in front of the tv or a rainy day when you just want to bunker down.
And now on to the recipe!
Easy 3 Bean Chilli
Pancakes are always a good idea, especially when they’re made from scratch! Add a little maple syrup and we’re away!
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 x 400g tin chopped tomatoes
1 x 400g tin black beans
1 x 400g tin kidney beans
1 x 400g tin green lentils
1 tsp coriander
1 tsp garam masala
1/2 tsp chilli flakes
salt and pepper to taste
1. In a pot, heat the oil. Add onions and cook until soft and translucent. Add garlic and cook until fragrant.
2. Partially drain the tins of beans and add to the pot. Then add the tin of tomatoes. Give it a good stir and then add the spices.
3. Bring to a boil, and then turn down the heat, allowing to simmer for about 20-30 minutes, stirring regularly, until some of the liquid is cooked off and it thickens up.
4. Season with salt and pepper to taste, and serve with rice, and a little coriander (cilantro) sprinkled on top!