Chilli is one of my all time favourite meals. I love having it with rice and avocado, stuffed into wraps or pitta bread, over nachos, or just on its own. I always make it in big batches too so I have plenty to eat throughout the week or freeze for another day. You could also use different types of beans or add in other vegetables to change it up a little.
You will need (serves 5-6):
1 red onion
1 red pepper
1 large courgette
2 large carrots
3 cloves garlic, minced
1 x 325g tin sweetcorn
1 x 400g tin pinto beans
1 x 400g tin kidney beans
1 x 400g tin borlotti beans
2 x 400g tins chopped tomatoes
3 tablespoons tomato puree
1 cup vegetable stock
2 teaspoons herbs de provence
1 teaspoon chilli flakes
2 teaspoons cumin
1 teaspoon cayenne pepper (half this if you prefer a milder chilli)
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon sugar
1/2 teaspoon sugar
Method:
- Finely chop all the vegetables into chunks.
- Fry the onion and pepper in a large pot in a little olive oil over a medium heat for 2 minutes. Add the garlic, herbs and spices and fry off for 2 more minutes, stirring continuously.
- Add the carrots and courgette and fry for a further 2-3 minutes to soften the vegetables.
- Add the chopped tomatoes, tomato puree, beans, sugar, and vegetable stock and mix everything together. Leave to simmer over a low heat for around 90 minutes until the liquid has reduced and the sauce thickened.
- Fry the onion and pepper in a large pot in a little olive oil over a medium heat for 2 minutes. Add the garlic, herbs and spices and fry off for 2 more minutes, stirring continuously.
- Add the carrots and courgette and fry for a further 2-3 minutes to soften the vegetables.
- Add the chopped tomatoes, tomato puree, beans, sugar, and vegetable stock and mix everything together. Leave to simmer over a low heat for around 90 minutes until the liquid has reduced and the sauce thickened.
- Put the sweetcorn into the pot and mix well. Leave to simmer for a further five minutes.
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