Ella Woodward's black and kidney bean chilli recipe

• 2 carrots, grated
• 2 cloves of garlic, peeled and crushed
• 600 g (21.2oz) passata
• 50 g (1.8oz) tomato puree
• 2 x 400g tins black beans
• 1 x 400g tin red kidney beans
• 1 jalapeno pepper, deseeded and finely chopped
• 1 pinch salt and pepper, to taste
• 1 tsp chilli flakes (add more if you like it extra spicy)

1. Place the carrot and garlic into a large saucepan.
2. Add the passata, tomato puree, both the beans, jalapeno pepper and the chilli flakes to the saucepan along with some salt and pepper, to taste.
3. Cook the chilli for about 10 minutes, stirring it well, until its lovely and warm and everythings nicely mixed together.
4. Pour the chilli over brown rice and enjoy.

carrots, garlic, tomato puree, black beans, kidney beans, pepper, salt, chilli

Taken from www.lovefood.com/guide/recipes/46634/black-and-kidney-bean-chilli-recipe (may not work)