It is Hogmanay (newyears eve) and the rest of the family want wraps for dinner with salad and spiced chicken my hubby will be taking care of that. I opted for a 3 bean chilli which I have been imagining for a few days.
I treated myself to the “Forks over Knives” and “The how not to die” cookbooks . I love getting ideas then putting my own twist on it. So I spent some time perusing the books and there are some incredible recipes. However I tend to use cookbooks as a guide. If I do follow a recipe fully I usually adapt it the second time I make it.
I really recommend these books. The first recipe I tried was the Moussaka from FoK. It was delicious and I honestly dont think I would change it. That’s a first for me!
Here it is with spiced carrot chips and roasted cherry tomatoes.
Anyway, back to the recipe at hand.
Yesterday I cooked of a huge batch of black Beans in the crockpot. I kept some aside for today and froze 4 x 400g portions for later use.
I got the basic idea for this recipe from the “how not to die cookbook”
But I have added and ommited items based on my own preferences and added a festive twist. Cranberries!
Prep time will be longer if using dried beans as these have to be cooked first but you can easily buy a tin of beans. I do recommend using dried beans as it works out much cheaper when buying in bulk, especially if you are fully plant based
The recipe is easy. Throw it all in the crockpot, mix and leave to do it’s thing.
Prep time – 5 mins
Cook time – 6 hours on high
- 350g black beans ( pre cooked or tinned)
- 1 tin kidney beans rinsed
- 1 cup of red lentils
- 1/2 red onion (finely chopped)
- 1/2 yellow onion( finely chopped)
- 1 yellow pepper (chopped)
- 150g mushrooms, minced
- 4 cloves of garlic, minced
- 1 tin tomatoes
- 1/4 cup tomato puree
- 2 tbsp mild chilli powder
- 1/4 tsp turmeric
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1 tsp cumin
- 1 tsp lazy chilli
- 1 tbsp cranberry sauce
- 1 small handful of dried cranberries
- 2 squares good dark chocolate
- Vegetable stock to cover ingredients ( I used a homemade blend but stock cubes would work just as well)
- Salt and pepper to taste
put all the indredients into the crockpot.
Cook in the crockpot on high for 6 hours.
Like all chilli it is best the day after it is cooked allowing the flavours to blend.
Here it is served with jeweled bulgar wheat and savoy cabbage and onion.