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   with Nutmeg   & Wine




Two Bean Chili
Servings: 4
Cook Time: 1 1/2 hrs
Origin: N/A
Ingredients :
3 tbsp Olive Oil
2 Onions, chopped
2 Garlic Cloves, crushed
1-2 green chilli, de-seeded and chopped
1 teasp Cumin Seeds
2 Sticks Celery, sliced
3 Carrots, peeled and chopped
1 Red Sweet pepper chopped
1 14oz tin Kidney Beans, drained and rinsed
1 14oz tin Black Eyed beans, drained and rinsed
2oz Green Lentils
10fl.oz. Fresh Vegetable Stock
Salt and Black Pepper

1. Heat the oil in a large saucepan add the onion and garlic and sauté until soft and transparent.

2. Add the chili and cumin to the pan and fry for 2 minutes then add the celery, carrot and sweet pepper, partially cover and cook for 10 minutes.

3. Add the beans and lentils to the pan and mix well then pour in the stock and season to taste with salt and pepper. Bring the mixture to the boil, stirring constantly then reduce the heat, cover and simmer for 50 to 60 minutes.

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