three-bean chilli

1 tbsp olive oil
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 stick celery,finely chopped
2 cloves garlic, crushed
1 green or red chilli, finely chopped
1/2 tsp chilli powder
1/2 tsp dried oregano
1 small red pepper, deseeded, finely chopped
1 small green pepper, deseeded, finely chopped
2 small zucchini (courgettes), sliced
2 tbsp tomato paste
400g can chopped tomatoes
250ml (9fl oz) vegetable stock
90g bulgar (cracked) wheat
400g can red kidney beans, rinsed and drained
100g black-eyed beans, soaked overnight
freshly ground black pepper
juice of 1 lime
2 tbsp chopped coriander (cilantro)

1) Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion, carrot and celery and cook, stirring occasionally, for 6-7 minutes, or until vegetables are slightly soft. Add the garlic, chilli, chilli powder and oregano and cook, stirring, for 1-2 minutes, or until fragrant. Add the pepper and courgette and cook for 1 minute more.

2) Add the tomato paste and cook, stirring, for 1 minute. Add the chopped tomatoes and stock, and stir to combine. Add the bulgar and beans. bring to the boil, then reduce the heat to very low and simmer, covered, stirring frequently, for 30 minutes, or until beans and vegetables are tender.

3) season, add lime juice to taste, and stir through the chopped coriander.


Number of Servings: 4

Recipe submitted by SparkPeople user KIMBAG.