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Curtis Stone's 5-Veggie & 3-Bean Chilli

Home  >  Inspire & Create  >  Coles Fresh 5 Challenge  >  Curtis Stone's 5-Veggie & 3-Bean Chilli

RECIPE

Curtis Stone's 5-Veggie & 3-Bean Chilli

Prep

10 mins

Cooking

25 mins

Difficulty

Easy

Serves

4

5-Veggie & 3-Bean Chilli

Ingredients

  • 2 tbs canola oil
  • 1 brown onion, coarsely chopped
  • 3 celery sticks, thinly sliced (about 1½ cups)
  • 3 garlic cloves, chopped
  • 2 tsp Mexican chilli powder (optional)
  • 2 cups (500ml) vegetable stock
  • 400g tomato passata
  • 400g can red kidney beans, rinsed, drained
  • 400g can cannellini beans, rinsed, drained
  • 400g can chickpeas, rinsed, drained
  • 2 corn cobs, husks, silk and corn kernels removed

Method

  1. Heat the oil in a large saucepan over medium heat. Add the onion, celery and garlic. Cook, stirring occasionally, for 5 mins or until onion is translucent. Stir in chilli powder, if using. Add stock and passata. Bring to the boil then reduce heat to medium-low. Gently simmer, uncovered, stirring occasionally, for 10 mins to blend the flavours.
  2. Stir in combined beans, chickpeas and corn kernels. Bring to a simmer and cook, stirring occasionally, for 10 mins or until the chilli thickens slightly.
  3. Divide chilli among serving bowls.

NUTRITION INFORMATION (per serve)
Energy 2017kJ/Cals 483 Protein 21g Fat 16g Sat Fat 2g Sodium 1433mg Carb 52g Sugar 15g Dietary Fibre 22g