Recipe extracted from Deliciously Ella by Ella Woodward, out now published by Yellow Kite, £20 © Ella Woodward 2015
Method
- Place the carrot and garlic into a large saucepan. Add the passata, tomato purée, both the beans, jalapeño pepper and the chilli flakes to the saucepan along with some salt and pepper, to taste.
- Cook the chilli for about 10 minutes, stirring it well, until it’s lovely and warm and everything’s nicely mixed together.
- Pour the chilli over brown rice and enjoy.
Ingredients
- 2 carrots, grated
- 2 garlic cloves, peeled and crushed
- 600g passata
- 50g tomato purée
- 2 x 400g tins black beans
- 1 x 400g tin red kidney beans
- 1 jalapeño pepper, deseeded and finely chopped
- 1 tsp chilli flakes (add more if you like it extra spicy)
- brown rice, to serve
Top Tip for making Black and Kidney Bean Chilli
Make extra batches of this and freeze them as it makes a delicious, filling meal when you don’t have time to prepare anything
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