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Chili Beans

1 ea Onion, finely diced
3 ea Garlic cloves, diced
2 ea Green chiles, diced
4 ea Celery sticks, diced
1 ea Red bell pepper, diced
1 ea Yellow bell pepper, diced
1 ea Green bell pepper, diced
3 tb Olive oil
1 ea Bay leaf
1 ea Cinnamon stick
2 ts Cumin, ground
28 oz Tomatoes, chopped
14 oz Cannellini beans, cooked
14 oz Kidney beans, cooked
4 tb Cilantro leaves


In a large bowl, mix together onion, garlic, chiles, celery & bell peppers. Remove one third of the vegetables & set aside until required.

Heat oil & gently cook the remaining vegetables until softened. Add bay leaf, cinnamon & cumin & fry for 1 minute, stirring. Add tomatoes. Simmer gently for 30 minutes, until the vegetables are tender. Add ,more liquid if needed.

Add reserved vegetables, return to a boil & cook for another 20 minutes. Add the beans & cook for 10 minutes. Adjust the seasonings to taste & garnish with cilantro.


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