Three Bean Chilli

three bean chilliAnother favourite from Cooking Without.  As usual we like to make big batches of this for the freezer.  This should make 8 portions.

Both DD1(5) & DD2(2.5) love it 🙂


  • 1 tin aduki beans
  • 1tin kidney beans
  • 120g red lentils
  • 2 large onions
  • 2 sweet green peppers
  • 2 large carrots
  • 2 green chilli, diced
  • 2 garlic cloves, crushed
  • 4 tsp olive oil
  • 4 tins tomatoes (really?)
  • 2 bayleaf
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 0.5-1tsp chilli powder

to serve:

  • rice


  1. finely dice all the veg.
  2. put in a LARGE saucepan with the crushed garlic, diced chilli & olive oil.
  3. sweat the veg until they soften
  4. add the tomatoes, herbs, spices & beans
  5. bring to the boil & simmer until all the beans & veg are tender, and the sauce is thick.

Like this?  How about:

Rogan Josh

A few years ago a friend of mine was on a very restricted diet to try to identify the cause of her IBS. So I was very pleased with myself when I discovered Vegetarian Cooking Without!  I got a copy & wrapped it for her Christmas present…. Can you guess what was on her kitchen worktop when I went to deliver the present? <sigh>  So I kept it & was please to find that it has some really nice recipes in! DH always ends up making this & usually makes a big batch so we can put some portions in the freezer for lazy days.

Serves 6


  • 3 medium onions, chopped
  • 2.5cm/1 inch piece of ginger, finely grated
  • 1 large garlic clove, chopped
  • 1 tbsp olive oil
  • 1 tsp ground coriander
  • 0.5 tsp ground cardamom
  • 0.25 tsp ground cloves
  • 0.5 tsp ground cinnamon
  • 1 tsp turmeric
  • 0.25-0.5 tsp chilli powder
  • 60g creamed coconut
  • 300ml boiling water
  • 300ml passata
  • 1 tbsp fresh coriander (cilantro), chopped
  • Freshly ground salt & black pepper

She gives a few variations in the book, our favourites are

Cauliflower & Butter bean

  • 240ml water
  • 350g cauliflower
  • 225g cooker butter beans

Courgette & Chickpea

  • 350g courgettes, sliced
  • 225g cooked chickpeas


  1. Heat oil in a medium saucepan and add onions, garlic and ginger. Cook until the onions soften.
  2. dissolve the creamed coconut in the boiling water
  3. Add spices to the onions and stir another 1-2 minutes
  4. Put the coconut milk in a food processor with two thirds of the onion mix & process until smooth
  5. Put the processed mixture back in the pan & add passata. Simmer for 5 mins.
  6. season with salt &/or pepper.

You can freeze the sauce now if you want or after you add the veg

Cauliflower & Butter bean

  • add the water, cauliflower & beans to the sauce & simmer for 30 mins

Courgette & Chickpea

  • add the courgette & chickpeas to the sauce & simmer for 20mins

Serve with rice