Mixed bean and sweetcorn chilli

I have made a vegetarian chilli again. The butter beans and black beans were the main ingredients in this one, but I also added some sweetcorn to it. Use more chillies than mentioned in this recipe, if you prefer really spicy food, as I like my chilli a bit milder. I normally make a bigger batch so that I can have some left as next day's lunch. I think that this kind of chilli is also a nice dish to offer to any vegetarian dinner guests you might have. 

So this is how it goes.

7 small shallots

5 garlic cloves

1 green chilli

2 tbsp olive oil

1 tsp ground coriander

2 tsp ground cumin

2 tsp paprika

250 g tomatoes

400 g butter beans (1 can)

400 g black beans (1 can)

400 g sweetcorn (1 can)

140 g double concentrated tomato purée

150 g Red Leicester cheese

1 tsp salt

1 tsp cocoa powder

2 tsp vegetable stock powder

1 lime's juice

Chop the shallots, garlic cloves, green chilli and tomatoes small.

Cook the shallots, garlic and chilli in olive oil until soft. Then add the following seasoning: ground coriander, ground cumin and paprika, and stir for a minute or so. Then add the chopped tomatoes, butter beans, black beans, sweetcorn and tomato purée, and simmer under lid for at least 30 minutes, but the cooking time can be even longer.

Season later with salt, cocoa powder, vegetable stock powder and lime juice. Add more of any of the spices to taste. Once you are happy that the flavours have blended nicely and everything is cooked, stir in the cheese.

Serve with rice, nachos, tortillas, anything you like... what is your favourite serving suggestion?

Enjoy!

Your VegHog