Chilli Beans

Years ago I used to make a chilli dish – the recipe comes from a dear friend who lives in the Grampians. It was a chilli that is often called “Mexican” although it is not, and includes coffee, chocolate and red wine. I gave up making it when I adopted a vegetarian diet. It was only recently that another friend reminded me that chilli without meat is possible – and also delicious.

Elwyn’s Chilli Beans was such a no-fuss recipe – a few essential ingredients cooked at the barely simmering heat level for hours until all was infused with chocolate, coffee, wine and chilli.

The success of a Bean Chilli, with our without meat, is the deep, dark richness of the sauce. I took Elwyn’s recipe and added favourite spices to deepen the flavours, a variety of vegetables to enrich the dish, and some walnuts – I made enough to feed our street! Luckily it freezes very well. It is quite a “meaty” dish with the walnuts adding a great texture.

Because this dish requires long and slow cooking, it can also be cooked at a low-moderate temperature in the oven.

Similar recipes include Borlotti Bean and Garlic Soup, Persian Stew with Winter Vegetables, Barley and Root Vegetable Stew, and Black Barley with Mushrooms.

Browse all of our Kidney Bean recipes, Borlotti Bean dishes, and all of our Stews. Or explore our Mid Winter dishes.

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