Today I want to share with you my go-to chilli recipe. It's very versatile and only takes half an hour to make.
Chilli can be such a comforting and delicious meal, and it tends to be a great source of protein, mainly because of all the beans in it! YUMMY!
Needless to say I'm a big fan of beans - and will be writing more about them in the not so distant future - so watch this space, but for now, I will say this about beans: they are not only a fantastic source of protein, they are also low in fat and gluten-free, extremely versatile and relatively inexpensive. What's not to like?
So here's the chilli recipe. It serves 8 and takes a total of 30 minutes to make (5 minutes prep time, 25 minutes cook time).
250 grams/1 can pinto beans
250 grams/1 can chickpeas
125 grams/1/2 can corn
2 cans of chopped tomatoes or 750 ml passata
500 ml water
1 tbsp. vegetable stock
1 tbsp. olive oil
3 red bell peppers
2 medium onions
3 garlic cloves
1/4 cup/5 tbsp. tomato puree
1 tbsp. chilli powder
1 tbsp. smoked paprika
1 tbsp. cumin
1 tsp salt
Prepare the vegetables and finely chop them.
Prepare the beans. If using canned beans, make sure to rinse them well. Alternatively follow instructions for dry beans (and remember to allow time for soaking them, ideally overnight).
Heat the olive oil in a large pan on medium heat. Then add the onion and garlic and fry until soft (around 5-7 minutes).
Add all spices, as well as the passata (or chopped tomatoes) and tomato puree. Cook for 4-5 minutes, stirring occasionally.
Next add the water, stock and chopped peppers (as well as other veggies, if using). Stir well and cook for a further 6-7 minutes.
Lastly, add the means and corn. Mix well and let simmer for a few minutes (around 5-6 minutes), until everything is heated through.
Serve with rice, in a tortilla or burrito, with tortilla chips, vegan sour cream, fresh lime and/or guacamole on the side.
This recipe is very versatile so here are a few different options to mix it up.
You could add 500 grams soy/veggie mince to increase the protein levels even more.
Carrots, sweet potato, celery stalks and other vegetables are a delicious addition or alternative to the recipe.
This recipe works well with kidney beans or black beans as well.
This recipe stores and freezes well, so I often portion left-overs into freezer-friendly containers and store for another day (just make sure to let the chilli cool down completely before freezing or putting in the fridge).