The Sweet Bean Chilli

by Anda Mtshemla

After a month of raw eating, I really craved something warm and hearty, and what better way to really get back into hot meals than making something spicy. This is one of my favourite meals to make because it’s flavourful and satiating but requires minimal effort—Perfect for the lazy chefs!

You will need:

1 can Red Kidney Beans

1 can Lentils

1 can Butter Beans

2 tablespoons tomato paste

1 cup diced tomatoes

1 tablespoon mustard

1 table spoon garlic

2 tablespoons sugar

1 tablespoon apple cider vinegar

½ cup water

1 tablespoon cayenne pepper

salt and pepper

Another great thing about this recipe is that its packed with protein and you can use any beans you fancy, but I recommend you do not skip the lentils!


Place a large pot over medium heat

Add a splash of water along with the tomato paste and garlic then stir until combined

Pour in the diced tomatoes and add water until they have cooked down

Add the mustard, sugar and apple cider vinegar then stir until combined

Thoroughly rinse and drain all your beans and add them to the pot along with the cayenne pepper and salt and pepper to taste

Stir until well combined then add the remaining water

Leave to simmer very gently for 10 minutes

Serve with your grain of choice, fresh coriander and sliced jalapenos

Processed with VSCO with c1 preset

Sweet Bean Chilli served fresh coriander and sliced jalapenos



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