New World Chilli with Old World BeansFeatured

New World Chilli with Old World Beans

We’ve taken the meat out of a classic New World chilli con carne and replaced the usual American beans of the Phaseolus family with our Old World fava beans.



For 4 Person(s)

New World chilli with Old World beans

  • 250 g split dried fava beans
  • 2 onions
  • 1 large leek
  • 3 cloves garlic
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 2 cans (400 g each) chopped tomatoes
  • 2 tbsp tomato paste
  • 1 large aubergine
  • 1 small butternut squash
  • 1 large red pepper
  • salt and pepper

for the sour cream:

  • 240 ml sour cream
  • 1 lime, zested and juiced


Preheat the oven to 400°F / 200°C.

Simmer the beans for about 30 minutes - until they are soft, but with a little bite.

Roast the squash, aubergine and red pepper until soft.

In a massive pan, heat a little olive oil and cook the finely chopped onions and more roughly chopped leeks for about 10 minutes, until soft. Add the finely chopped garlic and spices and cook for 2 minutes before adding the tomatoes and the tomato paste. Bring the sauce to a boil, then reduce the heat and simmer for 15 minutes.

Add the roast vegetables and cooked beans to the sauce and simmer for 10 minutes. Add water or stock for the desired consistency.

Serve with lime sour cream (simply stir the lime zest and juice into the sour cream), boiled rice, mashed avocado with a bit of lime juice, and grated cheese.