- March 2009
- Serves 6
- Takes 10 minutes to make and 35 minutes to cook
This spicy vegetarian chilli recipe uses Mexican beer, butter and cannellini beans with both jalapeño and dried chilli – aka a white chilli or chili. Add lime wedges to serve.
- Vegetarian recipes
- 16.8g (9.2g saturated)
- 23.6g (6.2g sugar)
Cool the finished dish and freeze for up to 1 month. Defrost fully before reheating.
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