5 Bean Chilli – packed with flavour, not faff! As part of our Dish It Yourself series with Ground Up Cookery School, we’re bringing you this hearty 5 Bean Chilli — perfect for a crowd, packed with protein, and bursting with spice!
From smoky chipotle to rich Guajillo and ancho chillies, this dish layers up deep flavours that’ll warm you from the inside out.
Ingredients (serves 4–6)
- 2 tbsp Rapeseed oil
- 50g Celery
- 90g Diced carrot
- 250g Onion
- 50g Grated mushroom
- 2 tbsp Oregano
- 4 tbsp Cumin powder
- 1 tbsp Chopped fresh chilli
- 2 tsp Chipotle chilli (dried)
- 2 tsp Guajillo chilli (dried)
- 1 tsp Ancho chilli (dried)
- 3 Cloves garlic
- 2 Vegetable stock cubes
- 1 tbsp Tomato purée
- 2 tins Chopped tomatoes
- 1 tin Berlotti beans
- 1 tin Butter beans
- 1 tin Chickpeas
- 1 tin Red kidney beans
Instructions
- Add rapeseed oil to a pan on medium heat
- Add diced carrots, celery, onion & mushrooms
- Stir & cook until they’re soft
- Add chopped fresh chilli
- Add cumin & oregano
- Add dried chilli
- Stir to toast the spices
- Add chopped garlic
- Add 2 tins of chopped tomatoes
- Add stock powder
- Keep some liquid from the beans
- Add Berlotti beans
- Add red kidney beans
- Add chickpeas
- Loosen with the liquid
- Add butter beans
- Let it simmer to cook the beans and taste
Serve it up in your own kitchen and prove that DIY isn’t just for cabinets, it’s for cooking too.
This recipe was provided by Ground Up Cookery School
Interested in a cookery course? Colin & Natasha have a wide range of courses available here.