This rich bean and vegetable chilli is a real winner! I usually make a large batch of this and freeze portions so that I have a great stock ready when I need a quick meal. This recipe is vegan and gluten free. I used a sachet of The Fresh Sauce Company Tex-Mex chilli sauce for this recipe (gifted to me in exchange for the photography I did). The sauce is packed full of ancho chillies, cocoa, slow cooked tomatoes and spices so all you need to add are the beans and some water, but I’ve also added a tin of chopped tomatoes, an onion, a courgette and a tin of sweetcorn.
Serve the chilli with nacho chips, rice or over a jacket potato. Or another way to serve it is in flour tortillas with fresh salad and guacamole.
I packet of Fresh Sauce Company Tex Mex Chilli
A tin of each of the following beans (or alter these to your taste or whatever is available) – cannelloni, kidney, black
1 tin of chopped tomatoes
1 small tin of sweetcorn
1 small onion, chopped
1 medium courgette, chopped
1 carton of passata
Corn chips and fresh coriander to serve
Fry the chopped onion and courgette in a little olive oil.
Add the rest of the ingredients (except the corn chips and fresh coriander).
Stir well and simmer for about 15 minutes to allow the sauce to condense a little and the flavours to intensify.
Serve with corn chips and a sprinkle of fresh coriander.
Check out the full range of Fresh Sauce Company sauces here: https://thefreshsauce.co/#Tex-Mex%20Chilli