As I’m sure you’re all pretty much aware now (as I haven’t shut up about it all last month!) that I do love my Mexican food! Which is why I’d finally blog my gluten free, easy peasy, super healthy 3 bean chilli recipe for y’all!
I first came across the 3 bean chilli dish when I lived with three wonderful girls; Sophie, Amy and Fiona, in a cockroach infested house in the middle of Moss Side which was owned by the craziest of landlords! But pushing crazy landlord and cockroaches aside, living with these girls was one of my favourite years of Uni!
[Fiona, Amy, Me and Sophie]
It was Amy who introduced me to three bean chilli. I had foolishly assumed that three bean chilli was made with mince with 3 types of beans added which was the reason why I hadn’t tried it. The problem was, I hate mince, which was why I would never eat a dish that involved it. I don’t know why I don’t like it and even now I try my damn hardest to have it again, but I can’t make myself like it sadly!
But when I looked in the pan that was bubbling away on the stove I was super happy to find there wasn’t any mine in sight! What’s more, the recipe was a ‘hand-me-down’ from her Peruvian brother-in-law, so I knew it was going to taste pretty amazing… and trust me it was!
Which is why three bean chilli has become one of my favourite dishes which I either have with rice, my own gluten free tortillas or Discovery Tacos with my home made guacamole!
Now for some little tips from yours truely!
Although the recipe below is enough to feed the flippin’ army, bear in mind this dish freezes really well so you can always save some of it for days when you can’t be bothered to cook anything. Also, with the spices, you can also buy sachets of Chilli seasoning by Discovery [which is also gluten free] instead of buying all the different spices. However, I sometimes use the Discovery sachet… with the spices because I’m crazy like that and feel free to use any other vegetables that you fancy! Oh and one thing [I promise!] I sometimes buy a tin of ‘3 Beans’ which you can get in water or in spicy Mexican sauce, so again you have a choice of buying the one tin or three different types of beans separately.
- 2 tablespoons of Oil
- 1 Medium Onion [chopped]
- 2 Cloves of Garlic [chopped]
- 1 teaspoons of Ground Cumin
- 1 teaspoons of Ground Corriander
- 1 teaspoons of Paprika
- 1 teaspoons of Chilli Powder
- 1 teaspoons of Ground Cinnamon [optional]
- Mushrooms [chopped and as much you want]
- Peppers [chopped and as much you want]
- 2 tins of chopped tomatoes
- 1 small tin of Sweetcorn [use as much as you want]
- 1 tin of Three Beans in Water [drained] or 1/2 tin of Kidney Beans, Butter Beans and Black Eyed Beans [drained]
- 1 small tin of Baked Beans
- 100ml of gluten free Vegetable Stock
- 1 tablespoon of Balsamic Vinegar [optional]
- Fresh Coriander
- Juice of 1 Lime
- Salt and Black Pepper to taste
- In a frying pan over medium flame, add the oil with the onion and cook until they turn soft and brown. Then add your chopped garlic
- After a couple of minutes, add your chopped vegetables [i.e Peppers and Mushrooms]
- Add all the drained beans [but not the baked beans] along with all your spices [or your Discovery Chilli sachet] and mix together
- After a couple of minutes add the small tin of baked beans, along with the chopped tomatoes and vegetable stock.
- Now add the balsamic vinegar, salt and pepper, corriander and the juice of one lime and simmer until some of the liquid [but not all!] is reduced!