I used to make bean chilli ALL the time back in my university days. It’s super simple to put together, and this recipe makes bucket loads – so you can either feed your chums or freeze/refrigerate it for future consumption. I’ll quite happily make a batch at the weekend, and then live off it for the rest of the week!
The ingredient list seems lengthy, but it’s mainly veg and the method is a piece of #cake! (oh so punny) Essentially, all you need to do is throw the whole lot in a large pan, and let it bubble away for about 45 mins. The perfect amount of time for a cheeky episode of Grey’s Anatomy! Doesn’t time fly when you’re drooling over McDreamy…
To serve – I usually eat a steaming hot bowl with a dollop of sour cream and a generous sprinkling of strong cheddar cheese. You could pick up a loaf of crusty bread if you fancy (perfect for soaking up all the juices!), whip up some rice (grab a microwave packet if you’re feeling lazy), or even throw it a-top a good old baked spud! The world is your oyster!
1 medium red onion, finely chopped
1 cloves garlic, crushed
1 red pepper, sliced
1 punnet of mushrooms, sliced
1 handful fresh parsley, chopped
4 tins beans of your choice, drained & rinsed (I used cannelini/pinto/butter/kidney)
2 tins chopped tomatoes
1 tbsp tomato purée
1/2 pint vegetable or beef stock
1/2 glass of wine (feel free to consume the second half)
1 cinnamon stick
1 bay leaf
A generous sprinkle of dried mixed herbs
1 tbsp marmite
Salt and pepper
Chilli powder to taste (begin with 1 tsp, mix, taste, add more as required)
Sour cream and cheese to serve
1/ Heat about 1 tbsp of olive oil to a large pan, and soften the chopped onions and garlic.
2/ Add sliced red pepper and heat for a further 5 mins.
3/ Throw in the remaining ingredients, bring to the boil, then lower heat and simmer for 45mins to 1 hour (or until liquid has reduced). Stir periodically to prevent burning.
4/ Serve with sour cream and grated cheese!