Bean Chilli



2 tbsp olive oil
3 small red onions
2 cloves of garlic
2 tsp Oregano
2 tsp Smoked Paprika
1 tsp Cumin
1 Fresh Chilli

3 Celery sticks
3 Carrots
1 Green Bell Pepper

2 tbsp Tomato Puree
800ml Passatta
salt and pepper to season
1/2 cup apple cider vinegar
1 tsp honey
40g Dark Chocolate (85%) 
1/4 cup Red Wine
1 Tin (400g) Chickpeas
1 Tin (400g) Kidney Beans
1 cup Coarse Bulgar wheat

Yoghurt to serve 


  1. Start by chopping the onion, garlic and chilli. In a large saucepan add the olive oil and sauce the chopped ingredients until soft, be careful not to burn them. Add the cumin, paprika and oregano. 
  2. Chop the vegetables into small bite size pieces. Add to the saucepan, sauce for 3-4 minutes 
  3. Add the bulgar wheat, chickpeas, kidney bean, passatta, tomato puree and season with salt and pepper
  4. Turn the heat down and allow the pan to simmer away for 30 mins 
  5. Now add the apple cider vinegar, red wine and honey. Stir for another 5 minutes. 
  6. Serve with a dollop of yoghurt.