Chilli: Many beans

Chilli seems to be a staple in my house.

There is something about this spicy dish that never fails to please.

It is versatile as it can be served just with rice or you can go the whole hog and make cornbread, spicy sweet potato wedges and numerous dips to go with it.

The best thing about this dish is you can make a massive pot of it and it will last you a few days, the flavour seems to get better for doing this.

It also freezes brilliantly.

Enjoy

L x

Ingrediants

Serves 5-6

4-5 x 400g tins of mixed beans in water (or separate single bean tins - black eyed beans, kidney beans, haricot beans, pinto beans, black beans and a cheeky tin of chickpeas)

2 x tins of chopped tomatoes

1 tbsp tomato puree

2 tsp chilli powder (adjust to taste)

½ tsp chilli flakes

1 tsp cumin

1 tsp oregano

1 tsp garlic powder

Onion chopped

Mixed peppers chopped (2)

1 tbsp oil (olive)

Method

Heat the oil in a large pan. Add the onions and cook until they become transparent.

Add the spice mix and cook until they become fragrant (a minute or two).

Add the tomato puree and cook for a couple of minutes.

Add all the ingredient and cook slowly, stirring frequently until the beans are soft. At this point if you want you can put the chilli into a slow cooker and leave until you want to eat it.

Now you can get creative - serve it simply with wholegrain rice or add your favourite Mexican sides.

I sometime add a cornbread topping to mine with a sprinkling of grated cheese and bake in the oven. I will post this version soon.