Mixed Bean Chilli

Delicious veggie alternative to mexican classic

Ingredients

• Serves about 4. Half everything if you want less or if you have leftovers it freezes really well.
• 1 onion (chopped)
• olive oil
• 1 pepper chopped (i normally use red or yellow)
• 2 cloves of garlic (crushed)
• 2 tins of mixed beans (drained)
• 2 tins of chopped tomatoes
• 1tsp cayenne pepper
• 1tsp chilli powder
• 1tsp cumin
• 1tsp ground corriander
• 1tsp of paprika
• sour cream (optional)

Instructions

STEP 1:

Heat the oil and fry onion until translucent.

STEP 2:

add the chopped pepper and fry for another couple of minutes before adding the crushed garlic and frying for a further minute.

STEP 3:

add your spices and continue to cook for about 1 minute and then add the tins of mixed beans, followed by both tins of tomatoes.

STEP 4:

bring to the boil then turn down and allow to simmer for approx 25 mins, or longer depending on desired consistency. If it becomes too thick you can always add a splash of water.

STEP 5:

serve with rice, bread, or it is really delicous with sweet potato weges (see below).

STEP 6:

put a dollop of sour cream on top if you want

STEP 7:

STEP 8:

STEP 9:

STEP 10:

for sweet potato wedges simply pre-heat the oven before preparing everything for the chilli. Chop the sweet potato into thick wedges, splash a bit of oil on along with any spices you might fancy (paprika is really good, as is cinnamon for a slightly sweeter taste) and place on a baking tray and put in the oven. They should take around an hour.