Black and Kidney Bean Chilli in 15 minutes


Before we lost power last night thanks to Hurricane Joaquin’s effects on Turks and Caicos, I put together this super quick dish in about 15 minutes.  I’ve been drooling my way through my new Deliciously Ella cook book and this dish really hit the yummy spot.  Part of the journey I have taken to heal my high blood pressure condition has been to reduce the amount of red meat in my diet.  I love the use of carrots to replace the consistency of mince meat and the meal had a lovely nourishing feel without the heaviness of traditional chilli con carne.

I’m not used to cooking with chilli flakes and i think I was a little heavy handed for my daughter’s pallet, but for me it was just right going according to Ella’s suggested measurement.

Serves 4


2 carrots, grated
2 cloves of garlic, peeled and crushed
600g passata
50g tomato purée
2 x 400g tins black beans
1 x 400g red kidney beans
1 jalapeño pepper, deseeded and finely chopped
1 teaspoon chilli flakes (add more if your like it extra spicy)
brown rice, to serve
salt and pepper

To prepare:

Place the carrot and garlic into a large saucepan.


Add the passata (I didn’t have this in the cupboard so used two tins of diced tomato instead), 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.

I served mine with some lime wedges and coriander poured over jasmine rice.  Next time I will try it with some wild rice or quinoa.

Let me know how it goes or if you have any other suggestions to give a twist to this recipe in the comments section below.

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