Chilli Non Carne

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!

Ingredients

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!

Method

  1. Chop the onion, peppers and mushrooms into whatever size chunks you wants – I like sort of 1cm cubes
  2. 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)
  3. When the veg is soft and starting to go a bit brown add the sweetcorn, paprika and oregano
  4. Follow with the tins of beans (drained) and tomatoes
  5. If you are using hot sauce stir in now and leave to simmer from anywhere between 20 minutes and an hour
  6. Once it’s looking thick and amalgamated have a taste and add seasoning and maybe more spice if it needs it
  7. 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?!

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