Bean and tomato chilli

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Chilli pepper, the spicy fruit of plants in the genus Capsicum; sometimes spelled chilli in the UK and chile in the Southwestern US, including with reference to the derived products (chilli powder, chilli sauce…). There are many types of chilli, all with different taste and heat. A s a general rule, the bigger the chilli, the milder it is. Green chillies tend to be hotter than red ones. Chillies are available fresh, dried (whole, as flakes or ground into chilli powder), preserved in oil (where the heat from the chilli will infuse the oil) or made into condiments such as Tabasco. Fresh chilli sold in packets in supermarkets usually has a heat scale onĀ the packageĀ as a guide.

This warming dish is based on store-cupboard ingredients, making it an ideal end-of-the week supper dish when you have eaten everything in the refrigerator. Serve with warm bread.


1 fresh red chilli

a large handful of fresh coriander (cilantro)

120 ml sour cream

1 x 400 g can chopped tomatoes

2 x 400 g cans mixed beans, drained and rinsed


Seed and thinly slice the chilli, then put it into a pan. Add the tomatoes and mixed beans and simmer gently on a medium heat for 5 minutes.

Finely chop the fresh coriander. Set some aside for the garnish and add the remainder to the tomato and bean mixture. Stir to mix all ingredients together.

Bring the mixture to the boil, then reduce the heat, cover and simmer gently for 10 minutes. Stir the mixture occasionally and add the dash of water if the sauce starts to dry out.

Ladle the chilli into warmed individual bowls and top with sour cream. Sprinkle with coriander and serve immediately.