There’s something about a good old chilli, when eaten on a cold autumn night. It’s one of my comfort foods, and when I make it myself I know exactly what goes into it, so know it’s reasonably healthy.
With Alex away recently, I decided to take the opportunity to try a type of chilli I’d never tried before. Bean.
Many of you will know that Alex dislikes most vegetables, but I LOVE them – I could definitely spend most of my week being veggie if I was living by myself. I wasn’t entirely sure a bean chilli would satisfy that longing for my comfort food as much as a good old beef one, but I can tell you, it wasn’t far off!
What makes it even better is that it really is super simple, using tinned beans and some store cupboard spices. I tried to impress my housemate and served our chilli in roasted peppers, but you needn’t even go that far!
Here’s how to make it…
Ingredients (serves 6):
- 2 400g tins of mixed beans
- 1 400g tin of red kidney beans
- 2 400g tins of chopped tomatoes
- 1 yellow pepper (or whatever colour you have in the fridge)
- 1 red onion, chopped
- 2 garlic cloves, finely chopped
- 2tsp chilli powder
- 4 finger chillies, finely chopped (leave the seeds in for extra heat)
- 2tsp. cumin
- 2tsp. cayenne chilli pepper
- 2tsp. paprika
- 2tsp. dried coriander
- Whole peppers, one for each person for presentation (optional)
1- In a frying pan heat a little oil. Add the onions and garlic and fry for 5minutes, until golden.
2- Chop the yellow pepper (I like my pieces of yellow pepper reasonably chunky) and add to the pan, along with the chilli. Fry for another few minutes, until the yellow pepper starts to soften slightly.
3- Add the mixed beans and red kidney beans to the pan, stir well and cook for a further minute or so, stirring often.
4- Pour the chopped tomatoes over the beans, add the spices and stir well to combine. Bring to a simmer, and leave to cook for 15minutes, allowing the flavours to develop. Stir regularly to avoid sticking to the bottom of the pan.
5- Whilst the chilli is simmering, cook your rice according to the packet (cooking times depend on type of rice). Once the chilli is ready, serve.
Note: if you want to make it look fancy, slice the top off a whole pepper, cut out the middle, and roast the pepper, and the top which will be used as a lid, in the middle of the oven (220 degrees c) for 10-15 minutes, until going slightly soft. Remove from the oven, and serve the bean chilli inside the pepper, and slightly overflowing, with the lid to the side, and rice next to the centrepiece.
That’s it. It’s that simple and yet it tastes absolutely delicious. I made lots and had it for lunch in the week too, with rice or sweet potato.
Have you tried something new recently?