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Three Bean Chilli

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Preparation Time: 10 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 3602 times
Ingredients:
 4 tbsp(s) olive or sunflower oil
 4 cloves garlic, chopped
 1 green chilli, finely chopped
 1 red chilli, finely chopped
 1 large onion, finely chopped
 3 peppers, any colour, sliced
 6 tomatoes, chopped
  juice of 1 lemon
 125 gm(s) mascarpone
 140 gm(s) tin of tomato puree
 400 gm(s) tin of butter beans, drained and rinsed
 400 gm(s) tin of black eyed beans, drained and rinsed
 400 gm(s) tin of kidney beans, drained and rinsed
 50 ml(s) red wine
A vegetarian winter warmer, which can be made vegan.
Cooking Steps:
Method

1. Heat the oil in a large saucepan. Gently fry garlic and onion for 2 mins.
2. Add chillies and fry for a further 2 mins.
3. Add peppers and fry for 5 mins.
4. Add lemon juice and tomatoes and cook over a low heat for 2 mins.
5. Stir in the tomato puree, red wine and beans.
6. Bring to the boil and then turn down to simmer. Stir in the mascarpone and simmer for 15 minutes.
7. Taste the sauce, season as required. If you wish a hotter chilli, add a dash of cayenne pepper.


Serving Suggestions
1. Serve with boiled rice and/or garlic bread
2. Alternatively, boil off most of the liquid and then spoon the chilli into tortilla wraps, fold into parcels, place in a baking dish and top with grated cheese. Bake in the oven (about gas mark7) for 10 minutes. Serve with guacamole, salsa and sour cream.


Notes
The mascarpone was originally added to the recipe simply because I had some left over from another dish and wanted to create a creamy sauce for the chilli. You could use a couple of tablespoons of double cream instead.


Vegan Alternative
This recipe can be altered to suit vegans very simply – just omit the mascarpone.

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