- 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.
- 16.8g (9.2g saturated)
- 23.6g (6.2g sugar)
- 330ml bottle light Mexican beer
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 2 red peppers, deseeded and finely chopped
- 2 fresh jalapeño chillies, chopped
- 3 dried smoked chillies, chopped
- 1 tbsp ground cumin
- 400ml hot vegetable stock
- Bunch of fresh coriander, plus extra, chopped, to garnish
- 50ml rice vinegar
- 400g can cannellini beans, drained and rinsed
- 400g can butter beans, drained and rinsed
- 1 tbsp chopped fresh oregano
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 250g vegetarian Cheddar or Asiago cheese (from cheese shops or natoora.co.uk), grated
- Lime wedges, to garnish
- Bring the beer, onions, garlic, peppers, jalapeños, smoked chillies, cumin and stock to the boil in a large pan, then simmer for 10 minutes.
- Blend the coriander, vinegar and a good pinch of salt in a food processor to make a smooth paste. Add the coriander paste along with both cans of beans to the spiced stock pan, and simmer for 25 minutes.
- Stir in the oregano, chilli powder and smoked paprika. Serve sprinkled with grated cheese and garnished with lime wedges and extra chopped coriander.
Cool the finished dish and freeze for up to 1 month. Defrost fully before reheating.
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