My Vegetarian White Bean Chili is a brilliant and hugely flavourful alternative to a traditional chili sin carne. The creamy veg and bean packed chilli is a quick one-pan dish made using tinned beans and is a great base for heaps of tasty garnishes.
Chop 200g Onion, 200g Courgette, 150g Green Bell Pepper and 100g Mushrooms into similar sized small cubes. Also finely chop 20g Green Chilli.
Add the veg to a large frying pan with 2 tbsp Vegetable Oil, 1 tbsp Sea Salt Flakes. Fry on a medium heat for 10 minutes until the veg has softened a little.
Finely chop the stalks from 20g Fresh Coriander and add to the pan along with 2 tbsp Garlic Paste, 1 tbsp Cumin and 1 tbsp Lime Juice. Continue frying for 2 minutes.
Drain and rinse 400g Tinned Haricot Beans and 400g Tinned Butter Beans by running them under the cold tap in a sieve.
Add the rinsed beans to the pan along with 500 ml Milk and 1 tbsp Vegetable Stock Concentrate.
Gently stir together and leave to gently simmer for 10 minutes.
Meanwhile mix 1 tbsp Cornflour with a little water to make a slurry (thin paste).
Add the cornflour to the pan and stir until fully combined and the sauce has thickened.
Stir in 150ml Crème Fraiche and the remaining Fresh Coriander Leaves.