This white bean chilli, popular in North America, is a fresh spin on the classic red chilli. It’s packed with creamy white beans, fragrant spices and zesty lime juice. It’s bursting with flavour and perfect for when you want something hearty and nourishing.
Method:
1
Warm the olive oil in a shallow casserole dish set over medium–low heat. Add the garlic, cumin seeds, oregano, coriander seeds, cayenne pepper and bay leaves; cook for 3–4 minutes until fragrant.
2
Add the onion, pepper and a pinch of salt; cook for 25–30 minutes until caramelised.
3
Stir in both the beans, along with the liquid from the jar (if you’re using tinned beans you might like to add a stock cube). Cover and simmer for 15–20 minutes.
4
To make the slaw, simply combine all of the slaw ingredients in a bowl along with a generous pinch of salt and set aside to soften.
5
Once the beans are cooked, stir in the kale until wilted, about 2–3 minutes. Squeeze over the lime juice.
6
To serve, divide into bowls and top with some slaw, avocado, coriander and a pinch of dried red chilli flakes (if using). Delicious with steamed rice or quinoa.
Ella’s Tips
This recipe freezes well (without the garnishes), so why not make a double batch and freeze half for later?
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