The ultimate 10 bean chilli
Prep
10 mins
Cook
2 hrs
Servings
6
Difficulty
Hard
There's nothing quite like a bubbling pot of chilli to warm you up on a chilly evening, and this ten bean version is my go to recipe when I want something truly satisfying. The beauty of using a ready mixed bean blend is that you get incredible variety without any fuss, plus beans are packed with fibre and protein that keep you feeling full for hours. I've layered in smoky chorizo, chipotle heat, and warm spices like cinnamon and cumin to create something with real depth of flavour. It takes just two hours from start to finish, making it perfect for a relaxed weekend dinner, and honestly, it tastes even better the next day.
Ella x
Ingredients
- 500 gramswaitrose 10 bean mix(soaked overnight in cold water)
- 1olive oil spray
- 80 gramswaitrose cooks’ ingredients iberico de bellota diced chorizo
- 2onions(chopped)
- 4garlic cloves(chopped)
- 100 gramsdiscovery chipotle chilli paste(half)
- 1 tspground cinnamon
- 1 tspground cumin
- 3chopped tomatoes
- 2red peppers(deseeded and cut into chunks)
- 2yellow peppers(deseeded and cut into chunks)
- 4rosemary(sprigs)
- 750 mlscooks’ ingredients chicken stock(Cooks’ Ingredients chicken or vegetable stock, hot)
Detail level
Instructions
- 1
Drain the beans. Put in pan of fresh water and bring to the boil. Boil rapidly for 10 minutes, then lower the heat and simmer for 1 hour, topping up with boiling water from a kettle if necessary.
- 2
Meanwhile, spritz a large pan with olive oil spray, add the chorizo, onion and garlic and cook for 5 minutes, stirring until the onion is softened and golden. Add the chilli paste, cinnamon and cumin and cook for 2 minutes more. Stir in the tomatoes,peppers, rosemary and stock and bring to the boil.
- 3
Drain the beans and add to the pan. Partially cover with a lid and simmer for a further hour or so until the beans are tender and the sauce has thickened. Serve with your choice of side dishes (see above, left).
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