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Student Bean Chilli    

Veg  HT MC   35mins  

Yield: Serves 1-2 Total time Keywords: Hot   Vegan   Vegetarian  Pulses Vegetables   Main Course  Dairy Gluten Wheat Free   Eggless


1 tbsp Vegetable Oil
½ Onion, chopped
1 Garlic Clove, crushed
¼ - ½ teaspoon Chilli Powder
1 Stick of Celery, sliced
1 Small Carrot, peeled and chopped
1x 200g/7oz tin Kidney Beans, drained and rinsed
1x 200g/7oz tin Black Eyed beans, drained and rinsed
1x 200g/7oz tin Tomatoes
150ml/5fl.oz. Vegetable Stock
Salt and Black Pepper


1. Heat the oil in a medium sized saucepan add the onion and garlic and sauté gently for about 5 minutes until soft and transparent, stirring from time to time.

2. Add the chilli powder, celery and carrot, partially cover with a lid and cook for 8-10 minutes.

3. Add the beans to the pan, mix well then pour in the stock and season with salt and pepper. Bring the mixture to the boil, stirring constantly then reduce the heat, cover and simmer for 20-25 minutes.


Substitute the celery with sweet peppers (capsicums)

Use other types of beans such as Cannellini beans

Equipment required to make this chilli Recipe

Medium saucepan with lid

Large wooden or plastic spoon


Key techniques required to make this chilli Recipe

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens.  The pan is shaken, over a high heat to move the food around, and prevent sticking. It is important not to overfill the pan.

Simmer - To maintain the temperature of a liquid at just below boiling.

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