Mixed Bean Chilli

This is similar to a bolognaise sauce, but with a spicy twist of paprika, chilli and coriander. Great served with rice, or as a potato or pie filling.

Serves 3-4


1 tbsp coconut oil

1 onion finely sliced

2 sticks celery finely sliced

1 small red pepper diced

1 tsp ground coriander

1 tsp ground cumin

1 courgette diced

1 carrot diced

2 garlic cloves crushed

½ small red chilli finely chopped

½ tsp dried oregano

½ tsp mixed herbs

1 tsp ground paprika

300 ml vegetable stock

1 tsp jaggery optional

250 g tomatoes peeled & chopped

3 tbsp tomato purée

400 g tin kidney beans rinsed & drained

salt & pepper to taste


Sauté the onion and celery in the ghee/coconut oil for a few minutes. Stir in the red pepper.

Add the ground coriander and cumin and cook for a few more minutes.

Add the courgette and carrot and continue cooking for a few minutes.

Add the garlic, chilli, herbs and paprika. Continue cooking for a few minutes to soften the vegetables.

Stir in the jaggery, chopped tomatoes and tomato purée, then add the stock.

Cover and simmer for 30 minutes, adding a little more stock if it becomes too thick.

When cooked, add the kidney beans to the tomato mixture.

Reheat and season to taste with salt and pepper.

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