Three bean chilli with avocado salsa from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 84) by Rukmini Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fajita spiced mushrooms & peppers with Stilton & sour cream; Chipotle roasted sweetcorn with squash, black beans, feta & lime

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CallieMightCook on December 27, 2024

    Very easy to make chilli. We found this made very generous servings, which was good as all enjoyed it. Missed out the coriander as I'm really not a fan of that and upped the smoked paprika a little. We enjoyed eating this with nachos, a little sour cream, and guacamole, but I think grated cheese would also work well.

  • aeybkme on May 16, 2023

    Very easy to make and really nice. I think it's needs the avocado salsa to make it a bit more interesting. I had it with salsa and cheese in tacos. Delicious!

  • sharonbakar on April 29, 2022

    This is easy and delicious and I've made it several times. It is good with brown rice or flatbread. I tend to use a couple of tins of Heinz 5 Beans!

  • Jb_ on October 24, 2021

    We batch cook this a lot - love it. Don't like mushrooms so replace with more peppers. Don't omit the Chipotle- it makes it.

  • oneshotcuisine on April 17, 2021

    This is a delicious and easy recipe. Leftovers also heat up well. It’s become a firm and regular favourite.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.