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Bonfire Bean Chilli

I love this time of year. In particular, the type of food I want to eat now. Think hot, comforting yet nutritous. Do try my Bonfire Bean Chilli, which is suitable for almost everyone to eat.  The blend of spices and heat really make it much more interesting and warming than you might expect. Perfect for a cold winter night. And even better, it costs very little to make. Serve with jacket potatoes, rice or even a tortilla wrap. If you can’t eat wheat tortillas, I highly recommend authentic Mexican Corn tortillas which are available online through Mexican food retailers or alternatively, I buy them from a very well known London food market located under a bridge….

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Bonfire Bean Chilli

Serves 4


1 tin kidney beans, drained and rinsed

1 tin black eyed beans, drained and rinsed

1 large Spanish onion, chopped

1 red chilli, chopped finely

2 large garlic cloves, crushed

1 tablespoon olive oil

1 tsp cinnamon

1 tsp ground cumin

1 tsp chilli flakes (optional if you don’t want too much heat)

2 tins whole tomatoes, then chopped (try to but the best quality you can as they’ll have a sweeter flavour)

2 tablespoons fresh coriander leaves, chopped




1.       Heat 1 tbsp oil in a large pan and cook the onion and red chilli until soft. Add the garlic, spices and chilli flakes and cook for a few more minutes.

2.       Add the beans and tomatoes and simmer for around 20 minutes until thick.

3.       Garnish with the chopped coriander and serve immediately.



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