This is a perfect merge between summer and winter. As corn season is winding down, and the occasional chilly days occurring frequently, a simple chilli is perfect for this time of the year. This two bean chilli is packed with flavour from the fresh herbs and vegetable and dried spices, and has the perfect balance of sweet and savoury with the corn and savoury spices.
I have been eating this chilli on repeat for the past two weeks because the ingredients are in season and relatively cheap. Plus it is perfect as a lunch option for school as it is very portable. Paired with some fresh romaine lettuce and some bread, it is a perfect meal for a cool October evening. It also goes very well with some brown rice or roasted squash.
Soak the beans overnight (or for 4+ hours) separately and then cook them in the pressure cooker the next day. Use enough liquid to completely cover the beans Chickpeas cook in 20 mins when soaked and using the instant pot and the black beans cook in 12 mins when soaked and using the instant pot. Otherwise, you could cook them on the stove top, which takes time, but is ready when the beans are soft. I highly suggest dry instead of can beans because you can control the amount of salt in the beans as well as bypass all of the preservatives used to can beans. After your beans have been cooked, drain the water and set them aside In a large pot at medium heat add your diced onion and garlic and sauté till nice and soft with some brown colour Add in the tomato paste as well as about 1/4 cup of water and let the tomato paste cook for about 2-3 minutes Add in the tomatoes, peppers and corn as well as one cup of water. Stir that very well and let cook for about 1-2 minutes After add in the beans, spices, salt and an additional 2 cups of water. Cover the pot and cook the chilli at medium heat for 20 minutes After, uncover the pot, add the parsley and let the chilli cook uncovered for an additional five minutes. This allows extra water to evaporate. The chilli is ready to serveEasy Two Bean Chilli
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