Chilli is a real winner when it comes to a hearty, warming meal. It is easy to prepare, high in protein, low in fat and extremely tasty.
By substituting the meat with pulses you drastically reduce the fat content without jeopardising the flavour. The slow cooker would be the preferential way of cooking this dish but for those who don’t have a slow cooker this method will work just fine.
A perfect antidote to a long wintery walk, the five-bean chilli is a classic dish.
What you'll need:
- 300g of Chopped Tomatoes
- 300g tin of Chickpeas, drained (in water)
- 300g tin of Red Kidney Beans, drained (in water)
- 300g tin of Haricot Beans, drained (in water)
- 300g tin of Pinto Beans, drained (in water)
- 300g tin of Black Eyed Beans, drained (in water)
- 1 x Onion
- 3 x Cloves of Garlic
- 1 x Large Carrot
- Smoked Paprika
- 1 x tablespoon of Ground Cumin
- 1 x tablespoon of Chilli Powder
- 1 x tablespoon of Tomato Puree
- Teaspoon of Olive Oil
- Handful of grated mature cheddar
How to cook it:
1. Finely chop the garlic, onion and carrot
2. Heat the oil in a large saucepan and add the onion for about 10 minutes on a low heat until caramelised
3. Add the garlic and carrot for the last 5 minutes
4. Drain all the beans of their water
5. Add all the spices to the onions and garlic plus the tomato puree and fry for about 3 mins
6. Pour in the chopped tomatoes and mix well. Leave to simmer for 15 minutes
7. Add all the beans and stir well before leaving to simmer for 20mins
8. Add a splash of water if the mix starts drying up
9. Serve in deep bowls with a sprinkling of grated cheese on top
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