This is a proper Autumn recipe, it works for festival nights as well.
Three bean chilli, serves 4-6
Fresh chilli, finely chopped – use the amount you are comfortable with
2 onions chopped small
2 large shallots chopped small
2 or 3 cloves of garlic chopped small
100 gram of grated fresh ginger
1 red pepper
½ fennel bulb
2 sticks of celery
1 bunch coriander
Chop these vegetables small and put to one side
2 tins of tomatoes, chopped
3 tins of beans including one kidney beans and any other two (I like butter beans)
1 or 2 Kallo vegetable stock cubes (I like these, organic and lower salt than many others)
Salt and pepper, some oil or ghee
In a large saucepan:
In a tablespoon or two of oil gently fry the chilli for a few moments to soften, then add garlic, sauté for two or three minutes, add onions and sauté for 5 minutes until soft.
Add ginger and continue to sauté for a further 5 minutes, stir often.
Add the tomatoes and about a tomato can of water.
Add the chopped vegetables.
Put the canned beans into a sieve and wash gently, then add to saucepan.
Add stock cube, salt and pepper. You may need to add a little more water.
Bring to boil stirring often then turn down to low simmer, cover and cook for at least an hour.
Serving suggestion: crusty bread, yoghurt and mint.
This meal can easily be made in a slow cooker.