If I could eat one thing every single day for the rest of my life, chilli would probably be it. It ticks every single box for me: spicy, warm, filling, and really darn easy to make.
Recently we’ve been eating vegetable chilli quite often, it’s a really easy way to get extra vegetables into your week and is unbelievably cheap (and cheerful!) to make. It’s becoming a Sunday staple in our house – with the left over portions taken to work the next day! Hooray!
Serves 4
- 800 g red kidney beans, drained and washed
- 3 large peppers, chopped into strips
- 1 large white onion, chopped into strips
- 450 g tomatoes
- 1 can chopped tomatoes, chopped into quarters
- 2 cloves garlic
- 2 tsp cayenne pepper
- 2 tsp cumin seeds
- 1 tsp oregano
- Salt and pepper to taste
In a large pan, fry the onion on a medium heat until it softens and becomes see through.
Mince and add the garlic, then add the cumin seeds, and fry for a minute to release the flavours.
Add the peppers, tomatoes, chopped tomatoes and beans. Add the rest of the seasoning and mix well.
Bring to the boil, then turn down and simmer for 20 minutes, or until the tomato sauce has reduced and the peppers are cooked through.
Serve with either a side salad, or brown rice or cous cous. Perfect.
