Wednesday 27 January 2016


Ohhh I admit it... it's only 2-alarm... 2 and a half tops. I just wanted to be a big man in front of the kids.

Suitable for vegans.

Chilli is super versatile, you can have it on its own, served with rice, mixed with rice and used in a burrito, used in a easy chilli wrap, or even thrown on nachos and topped with guacamole and cheese. See? Versatile. Oh yeah and it's super fucking easy to make to boot. This is a variation on the chilli used in the Nacho Mountain recipe, it's pretty much the same with beans for extra fibre!

You need:

  • 1 white onion, finely chopped
  • 2-3 cloves garlic, crushed
  • 1 red pepper, finely diced
  • 1 can mixed beans
  • 1 can tomatoes
  • 1 pack of chilli spice mix (or make your own!*)
  • 2 mixed chillies, finely chopped
  • Brown sugar
  • Salt
  • Pepper
  • Olive oil
  • Mixed herbs/oregano/fresh parsley (optional)

Heat olive oil in a pan on medium-high heat.

Add onions and garlic, sauté for a minute, then add peppers with chillies and cook for a further 1-2 minutes until you begin to smell the sweetness of the pepper.

Reduce the heat to a fairly low heat, and add the spice mix. Stir well, coating all the veg.

Once everything is coated nicely, add canned tomatoes immediately, along with about 1/3 cup of water. Stir well.

Bring to the boil, add some salt and pepper, and brown sugar if it needs more depth (this helps bring out the sweetness in the tomatoes!). Stir well, cover, and reduce to low heat.

Let simmer for around 7 minutes, stirring occasionally. Drain the can of beans and add. Stir thoroughly. Let simmer for further 5 minutes.

And done!! Super easy and super quick. For serving suggestions see above. Goes nicely topped with some jalapeños for some colour and extra heat!


No comments:

Post a Comment