Chilli TLC

I plan to share a lot more food recipes with you all. For those of you who are vegetarian or pescatarian my recipes will be ideal for you and if you’re not sure about meat free dishes you can always swap the quorn for meat on this dish! My favourite meals are chilli, spaghetti bolognese and sausage and mash which I still enjoy despite being meat free. The chilli and spaghetti is all about the spices to get that traditional flavour.
1 onion
1 clove of garlic
1 red chilli & 1 green chilli
2 peppers (any colours you wish)
Red kidney beans then I like pinto but you could go for chickpeas or cannellini beans instead, as long as you’ve got two tins worth
2 tins of chopped tomatoes
Spices: 1 teaspoon cayenne pepper or chilli powder (or both if you like it hot), 1 heaped teaspoon ground cumin and 1/2 – 1 teaspoon of ground cinnamon. I prefer just a half of cinnamon.
Peel and chop 1 onion, 1 clove of garlic and both peppers.
Pick some coriander leaves and leave to the side. Then deseed and chop the two chillies.
Take a large pan over a medium-high heat and add two tbsp of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.
Then add the chilli and spices and cook for another 5 to 10 minutes or until they are softened, probably stirring every couple of minutes.
Drain the two tins of beans and tip them into the pan along with the two tins of tomatoes. Stir well and bring to the boil.  Reduce to a medium to low heat and leave for 25-30 minutes. Check the dish and add a splash of water if it gets a bit thick.
Now put the coriander leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips. I go for wild or brown rice with mine and it’s delicious!
#preparedtocook x


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