A good bean chilli is thick, warming and deeply satisfying, and you would hardly miss the meat. It is one of those dishes that suits a large pot, so it is ideal for feeding a crowd or making a batch that will last for several meals. The secret is in building layers of flavour and letting it simmer patiently.
Building the flavour
Soften chopped onions, peppers and garlic in oil until they are sweet and golden. If you have time, roast the peppers first for a smokier taste. Add ground cumin, smoked paprika, chilli powder and a little dried oregano, and stir until fragrant. A spoonful of tomato purée fried with the spices adds depth. Then add chopped tomatoes and a splash of stock.
Now add the beans. Kidney beans, black beans, pinto beans or a mixture all work well. Dried beans must be soaked and boiled thoroughly before they go into the pot, while tinned beans only need rinsing. Add a diced carrot or sweetcorn, and perhaps some chopped courgette, to bulk out the chilli with more vegetables.
Slow and steady
Let the chilli bubble gently, partly covered, and stir it from time to time. It needs to thicken and the flavours need time to blend. If it gets too dry, add a splash of water. A square of dark chocolate or a spoonful of cocoa, added near the end, gives a rich, rounded flavour.
Serve the chilli with rice, baked potatoes, tortillas or nachos. Toppings make all the difference: a spoonful of soured cream or yoghurt, grated cheese, chopped coriander, sliced spring onions and a squeeze of lime. Let everyone assemble their own bowl, and add hot sauce or fresh chilli for those who like more heat.
Chilli is even better the next day, once the flavours have settled. Cool it quickly, cover it and store it in the fridge, and reheat until piping hot throughout. It also freezes very well, so you can keep a portion or two ready for a busy evening. Using beans instead of meat is simple, satisfying and just as warming on a cold night.
