Chilli

I made this delicious two bean chilli the other day. I made it quite spicy, but you can adjust the seasoning to your taste. The smoked whole chilli and smoked paprika gave it a nice "meaty" flavour. I served it with brown rice and topped with some fresh cherry tomatoes to cut through the heat.

Two bean chilli

2 dl cooked/tinned kidney beans

2 dl cooked/tinned canellini beans

2 tins of tomato

1 onion

1 clove of garlic

some olive oil

1 chipotle chili (smoked whole chili)

1 fresh chilli

ground cumin

ground coriander

smoked paprika

thyme

dried chili flakes

2 teaspoons of sugar

salt

black pepper

Chop the onions and sweat in some olive oil in a big saucepan. Add some salt, it helps to sweat the onions. Once the onion is soft and transluscent add the garlic and fresh chili, finely chopped. Add the chipotle, roughly chopped. Add the spices to taste. Be generous with the cumin and coriander, the onions should be coated in spices. Be more careful with the chiliflakes as these add a lot of heat. Cook for a few minutes before adding the tomatoes and sugar. Cook together for a good 40 min - 1 hour. The longer the better to intensify the flavours. Taste and adjust the seasoning if needed. Add the beans and warm through.