Italian and Mexican cuisine are close contenders as far as my favourite food is concerned, just after Indian food. While I think I have some ‘Past life connection’ with Italy and the comforting Italian cuisine, the vibrant Mexican food (or Tex-Mex) manages to cheer me up even on dreary days.
Mexican inspired Tacos, Burritos, Fajitas, Salsas are part of our meals on a regular basis and they also find their way in our lunch boxes.
This colorful bowl of Three bean Chilli, packed with goodness and bursting with fiery flavors, is sure to banish even the Monday blues. A quick, spicy ,wholesome stew cooked with available vegetables and beans agrees easily with our Indian palate too.
A few years ago I discovered the smoky goodness of Chipotle peppers in Adobo sauce when a friend gifted me some tins. I have been adding these to anything and everything possible since then.
The recipe for Three Bean Chilli is quite adaptable to whatever ingredients you have on hand or you can substitute the Black and Pinto beans with easily beans like black eyed beans (Chowli) or chickpeas.
The Chilli topped with some Corn salsa or sliced of Avocado is a wholesome meal in itself. Coupled with some Corn bread or soft Tortillas (Rotis) or even cooked Millets/Couscous/Dalia/ Brown rice this is nothing short of a Mini Fiesta for your office lunch box.
The beans, vegetable and Tomato puree can be prepped in advance to reduce the cooking time on a rushed working day morning.
I have been eyeing the Wonderchef Da Vinci Cookware Set for a while now. I think, the gorgeous wok will be apt to put together this Three bean Chilli.
Here’s a recipe for my version of Three Bean Chilli
for ~ 2-3 servings