- 1 medium red onion, finely chopped
- 1 clove of 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
- Olive oil
- Chilli powder to taste (begin with 1 tsp, mix, taste, add more as required)
Serving suggestions – sour cream, cheddar cheese, crusty bread, rice or a baked potato
- Heat about 1 tbsp of olive oil to a large pan, and soften the chopped onions and garlic.
- Add sliced red pepper and heat for a further 5 mins.
- Throw in the remaining ingredients, bring to the boil, then lower heat and simmer for 45 mins to 1 hour (or until liquid has reduced and thickened). Stir periodically to prevent burning.
- To serve – I usually top with a dollop of sour cream and a generous sprinkling of mature 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!
I used to make bean chilli ALL the time back in my university days. It’s super simple to throw 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 straightforward. 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…
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