Beans/ Legumes / Gluten Free / Lunch / Main Course / Meat Free Monday / Vegan

Beany Chilli and Jacket Potato: Meat Free Monday


Keeping it very simple today and suggesting a nice healthy fulfilling beany chilli as a Meat Free Monday meal! Everyone has their own version of chilli, it’s one of those recipes where you can often use up whatever is left in the fridge and it will still taste amazing! I don’t like mine to be too spicy so I’ve kept the chilli levels moderate however you can always adjust this to your personal taste.

Serves 6 (freezable)

1 Onion – chopped finely
2 Garlic Cloves – crushed
1 Green Chilli – finely slices
2 Sticks of Celery
1 tablespoon Red Jalapenos (from a jar)
1 can Black Beans
1 can Kidney Beans
1 can Chopped Tomatoes
1/2 teaspoon Paprika
1/2 teaspoon Ground Coriander
1/2 teaspoon Cayenne Pepper
1 tablespoon Tomato Puree
bunch Fresh Coriander
300ml Water
Salt and Pepper

Preheat the oven to 170c. Heat some olive oil in a casserole dish on the hob and fry the onion, garlic, green chilli and celery for around 5 minutes untill softened. Add the spices, red jalapenos, both cans of beans, chopped tomatoes, tomato puree, seasoning, water and the coriander stalks (chopped).

Put it in the oven for 45 minutes with a lid on then add the coriander leaves, stir and put back in the oven for a further 20-30 minutes with the lid off.

Once it has thickened up nicely, serve with a jacket potato and a sprinkle of coriander leaves.

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