Tasty Vegetarian Chilli Beans
Dive into a bowl of goodness with our veggie chilli! Bursting with nourishing vegetables, aromatic spices, and an enticing tomato-based sauce.
Ingredients
- 1 brown onion, sliced
- 1 red onion, sliced
- 1 large carrot, diced
- 3 trimmed celery stalks, diced
- 5-6 chillis
- 1 beef stock cube
- 400 g pinto beans
- 2 x 400 g red kidney beans
- 400 g black beans
- 400 g butter beans
- 3 x 400 g tinned tomatoes, whole peeled
- 1 cup lentils (green or brown)
- 50 g Big Dog Spices Big Tex Spice Rub
- 20 g Big Dog Spices SPG Rub & Seasoning
Instructions
- Preheat the oven to 180 degrees Celsius
- In a large, oven-safe and heavy-based pot, heat some oil over high heat. Add the sliced onions, diced carrots, and celery, and chopped chillies. Cook until the vegetables are softened, and season with Big Dog Spices SPG Rub & Seasoning
- Drain and rinse the beans, then add them to the pot once the vegetables have softened. Stir in the Big Dog Spices Big Tex Spice Rub, and cook for 1-2 minutes to release the flavours of the spices
- Add the beef stock cube, tins of tomatoes, and lentils to the pot. Stir to combine, then add enough water to cover all the ingredients. Increase the heat to high, cover with a lid, and let the mixture boil for 5-10 minutes
- Once the chilli mixture is boiling, turn off the heat and keep the lid on. Place the pot in the oven and bake for 1.5-2 hours until the mixture has thickened
- Remove the pot from the oven and let it sit for 10 minutes with the lid on
- Serve the chilli in bowls, and top with sour cream, and freshly cracked black pepper (optional)
Notes
- Consider serving this delectable dish on a bed of rice for a satisfying and complete meal.
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