Tag: chilli

Yes, it’s another chilli – but even healthier !   :)

I can’t seem to get enough chilli recipes to keep me happy !

Friday night ago I had 2 friends to dinner and fed ’em a chilli based on Quorn mince – which recipe is, I promise you, DELICIOUS ! The Quorn simply provides .. well, bulk, really; it doesn’t make you think you’re eating meat (even if the manufacturers would like that). But on the other hand, were it real mince in that chilli, you wouldn’t be aware of the taste of meat – if you see what I mean.

I forgot to take a shot of it.

Anyway. Last night, having made my friend S (yes, the one who monsters me about my crochet) take me to the 7am to 8am elderlies’ shopping hour at Coles and then, having discovered the largely empty shelves, go shopping for me elsewhere, I was in the happy position of having the ingredients of no less than FOUR major meals – so I made the first on my list.

Apart from the somewhat mucky state of the sides of the dutch oven, does that not look good ?? – so I provide herewith ..


MULTI-BEAN CHILLI

Ingredients (6 servings)

  • 2 tablespoons olive oil
  • 3 medium carrots, peeled and chopped small-ish
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 1 medium onion (or 2 small), chopped
  • 2 garlic cloves chopped fine
  • 1 long red chilli, sliced
  • 1 tsp chilli powder (mine is, like, hot)
  • 1 tbsp ground cumin
  • can diced tomatoes including juice
  • can kidney beans, rinsed and drained
  • can cannellini beans, rinsed and drained
  • can black beans, rinsed and drained
  • 125g tomato juice / passata
  • salt

Instructions

  • Heat olive oil in a large saucepan over medium heat.
  • Add the carrots, capsicums, onion, and garlic. Cook, stirring, until the onions are golden, 12 to 15 minutes.
  • Add the chilli, chilli powder and cumin. Cook, stirring, for 2 minutes.
  • Add canned tomatoes and all three beans, tomato juice, and salt to taste. Bring to a boil ..
  • .. then reduce heat to medium-low and simmer, uncovered, stirring occasionally until the flavours are blended, about 40’. If it begins to look too dry add some water (see below) as needed.
  • Taste and adjust the seasonings.

To be noted: be aware of the strength of whatever chilli powder you have !!! The recipe actually requires a tablespoon of chilli powder (ACK !), but I was wise ..

As you can see, there’s no bulk liquid in the ingredients. I found I needed to add more passata; and I also filled the emptied tomatoes can with water and added some of that.

Having stuffed my face last night with this yummy chilli, I found that this-morning it tastes even better (no, not chilli for breakfast: just tasting while putting into containers for the fridge) ! But I shall ignore it for a bit; because tonight I’m making Slightly Spicy Peanut Stew !