In my house, I do most of the cooking as I really enjoy it. My favourite dish to make is my bean chilli which is really rich, full of flavour and so filling!
The best part about this chilli is that it can be made with minced beef, or you can make it totally vegetarian! It’s totally up to you!
I make a big batch of this chilli and leave the leftovers from dinner to cool and store it in a sealed container in the fridge for up to 3 days so it can be reheated and reused for lunches or dinners when you don’t fancy cooking.
SO, let’s get started… This what you’ll need
- 5 bean mix with kidney beans, butter beans, black beans, runner beans and sweetcorn.
- A red and green pepper cut into 1/2 inch squares.
- 1 glove garlic, chopped and crushed (the pre crushed jarred kind is fine too!)
- Chopped tomatoes.
- Chilli spice mix.
- 1 can chickpeas, drained and rinsed.
- 1kg minced beef (or just add an extra can of chickpeas to make the recipe vegetarian!).
- Beef stock (vegetable stock if you’re making the veggie version).
Start by heating a little olive oil in a large pan/wok (on high heat) and add in the crushed garlic. Allow to simmer for 10 seconds then add the beef and allow to cook until browned. If you want to make the veggie version, put chopped onions in with the garlic before throwing the chickpeas and vegetable stock in the pan, and allow to simmer for a few minutes. Throw in the chopped peppers and chickpeas and stir in. Allow to cook for a further minute then pour in the beef stock. Stir in and turn heat down to medium. Allow to simmer for 2-3 minutes then add in the beans stirring them in thoroughly. Now add the chopped tomatoes and stir all together. Continue to stir regularly for 3 minutes then pour in the spices making sure to give it a really good stir! Allow to simmer on low heat for 5-10 minutes, just giving it a quick stir every now and then.
Now just serve up with white or brown rice and sprinkle chopped chillies on the top if you like the heat! If not, coriander works perfectly too 😊