So I’m sure most people can make a bean chilli but I thought I’d share my recipe. When I say ‘my recipe’ it suggests I follow a strict method every time I make it, I definitely don’t! Regardless, this is what I made tonight, it’s still bubbling away but it looks hot and tasty and should keep me warm and satisfied for the whole weekend!
Splash of oil – I used normal olive oil but you could use any cooking oil; sunflower, vegetable or even coconut if you’re fancy!
1 onion – I used red tonight, my preference would be white but I buy them in multipacks from Aldi and I’m not gonna buy a bag of white and red onions each week! There’s only so many onions a girl can use.
2 peppers – I always like to include a green, mainly because I know that’s the one that will be left in the fridge out of my 3 pack if I don’t and also the slight bitterness goes well in a chilli, I also used a yellow
About 5 medium-sized mushrooms – I don’t always add these but had a craving tonight and they add an earthy note that I guess makes it a bit ‘meaty’ (I wouldn’t really know!)
2 – 3 cloves of garlic – mmmmmm garlic!
A fair bit of dried oregano and paprika if you have it (smoked paprika would be best)
A sprinkling of frozen/tinned sweetcorn – or fresh (again if you’re fancy!)
1 tin of kidney beans
1 tin of borlotti beans – I don’t usually use these but I have a new-found love for them so they’re going in!
2 tins of chopped tomatoes
Ok so controversial bit of the recipe….. Instead of fresh chilli or chilli powder I used Sriracha hot chilli sauce – firstly because I have neither of the aforementioned and secondly I love Sriracha and thirdly I didn’t want it to be too spicy – I’m going to be eating this on a hangover and I can’t be dealing with too much spice. Basically use whatever you want here to add as much or as little spice as you want!
- Chop the onion, peppers and mushrooms into whatever size chunks you wants – I like sort of 1cm cubes
- Sauté the veg in a large pan in the splash of oil, finely chop the garlic and add (this is where you would add fresh chilli)
- When the veg is soft and starting to go a bit brown add the sweetcorn, paprika and oregano
- Follow with the tins of beans (drained) and tomatoes
- If you are using hot sauce stir in now and leave to simmer from anywhere between 20 minutes and an hour
- Once it’s looking thick and amalgamated have a taste and add seasoning and maybe more spice if it needs it
- I’m going to serve with brown rice and my new favourite vegan alternative – soya yoghurt. I’m waiting until tomorrow though by which time my chilli non carne should have had time to sit and get even tastier
How do you make your chilli?!