Cannellini Bean and Vegetable Chilli Recipe Review

cannellini bean and vegetable chilli image

Hi, Ray here again.

Following on from my run of great vegetarian curries (you did read about the sublime curry in the saag bhaji curry recipe review, didn’t you?), I decided to push my luck and try another vegetarian curry. I scanned through the list of vegetarian curry recipes and chose the cannellini bean and vegetable chilli recipe.

“What?”, I hear you say. “A chilli?”.

Yes, why not? A chilli is a curry. I see the recipe has onions, chilli powder, fresh chilli, cumin and tomatoes. It looks like a curry to me. And a healthy one. I’ve never made a chilli with cannellini beans before (I’ve always used kidney beans) so here’s another first for me.

Saturday saw me getting the needed ingredients when I was out on my regular shopping trip (I lead such an exciting life).

The recipe looked easy enough and the major workload was preparing the ingredients.

I calculated that the cooking time would be about an hour and got everything ready in plenty of time to do the actual cooking.

And the cooking was a breeze. The one thing that was obvious was that this is a big curry. Luckily my favourite frying pan is big and everything fitted really well.

Nothing went wrong during the cooking and, right on schedule, I was serving up the Cannellini Bean and Vegetable Chilli on basmati rice.

And this is a great chilli. Everything was well cooked. The sauce was a bit runny but nothing really to get upset about (the sauce was a lot thicker the next day when I heated up the leftovers). The chilli was a symphony of red and orange (who said that I wasn’t poetic?) and had a brilliant mixture of tastes. Everyone loved it and it received a taste score of 8.5 out of 10 with a spice/heat level of “Hot”.

This is really a great vegetarian meal that is easy to make. Give it a try yourself!

cannellini bean and vegetable chilli image

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