Pinto Bean Chilli
From ‘The Detox Kitchen Bible’ by Lilly Simpson and Rob Hobson
Servings Prep Time
4-6 15minutes
Cook Time
140minutes
Servings Prep Time
4-6 15minutes
Cook Time
140minutes
Ingredients
Instructions
  1. Put all the beans in a large bowl, cover with cold water and leave to soak overnight, then drain and rinse.
  2. Tip the beans into a saucepan, cover with fresh cold water and bring to the boil for about 10 minutes then drain and set aside.
  3. Heat the oil in a large saucepan and cook the onion for about 10 minutes on a medium heat.
  4. Add the carrot, celery and red pepper and cook for a further 5 minutes.
  5. Stir the garlic, ginger and chilli and cook for another 5 minutes.
  6. Add the beans, tomatoes, chilli powder, paprika and 250ml water and simmer gently for 2 hours, stirring from time to time.
  7. [You can also serve this chilli with some guacamole by mashing together 2 avocados, 1/2 sliced red onion, 1/2 chopped fresh green chilli and juice of a lime.]