I am a huge fan of chili because it is so flexible and you can pretty much chuck anything in and switch up the heat according to taste. I have posted a chilli before on this blog, which is totally different and I am sure that I will post ever so many more versions in the future.
One of the best things about chilli is that you can have it as a bowl meal with some cheese smothered nachos in the evening and then create the most delicious burrito to devour at lunchtime in work the next day ….Mmmmmm!
Anyhoo, I digress!
This super easy six bean chilli is so easy (and cheap!) you can rustle it up for a cheap mid-week pre-payday feast and still have some to freeze off for when you need the perfect baked potato filling.
Here is how to warm up a cold evening!
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Ingredients:
420 g tin of kidney beans in chilli sauce
400 g tinned chopped tomatoes
290 g tin of borlotti beans
400 g tin of mexican style bean mix (pinto, haricot, kidney and black beans)
300 g cannelini beans
2 tbsp tomato puree
3 tbsp plain flour
2 tbsp olive oil
2 cloves of garlic, crushed
1 large onion, chopped
1 tsp chilli flakes
1 red chilli, diced
and cooked rice, sour cream, guacamole, tortilla wraps, nachos, cheese, spinach and pickled jalapenos to serve
Method:
Heat the oil in a large pan and add the diced chilli, chilli flakes and onion and fry until golden, approximately 5 minutes
Add the tins of beans, tinned tomatoes and tomato puree and combine
Bring to the boil and simmer for 10 minutes
Meanwhile cook the rice, grate the cheese and prepare the nachos in an oven proof dish, scattering cheese over the top
Check the mixture and if it is still very loose, add a teaspoon at a time of flour and stir through thoroughly to thicken
Simmer for a further 2 minutes once desired consistency has been reached
Serve the chilli, spinach, rice, grated cheese, sour cream and guacamole in bowls for everyone to help themselves
Heat the tortillas on high in the microwave for 15 seconds for a nice foldable wrap
Pop the nachos and cheese under a hot grill for about 2 minutes until the cheese has melted and is golden
And make up however you want to as a wrap on the rice, served over the cheesy nachos – it is entirely up to you!
Enjoy!
- 420 g tin of kidney beans in chilli sauce
- 400 g tinned chopped tomatoes
- 290 g tin of borlotti beans
- 400 g tin of mexican style bean mix (pinto, haricot, kidney and black beans)
- 300 g cannelini beans
- 2 tbsp tomato puree
- 3 tbsp plain flour
- 2 tbsp olive oil
- 2 cloves of garlic, crushed
- 1 large onion, chopped
- 1 tsp chilli flakes
- 1 red chilli, diced
- and cooked rice, sour cream, guacamole, tortilla wraps, nachos, cheese, spinach and pickled jalapenos to serve
- Heat the oil in a large pan and add the diced chilli, chilli flakes and onion and fry until golden, approximately 5 minutes
- Add the tins of beans, tinned tomatoes and tomato puree and combine
- Bring to the boil and simmer for 10 minutes
- Meanwhile cook the rice, grate the cheese and prepare the nachos in an oven proof dish, scattering cheese over the top
- Check the mixture and if it is still very loose, add a teaspoon at a time of flour and stir through thoroughly to thicken
- Simmer for a further 2 minutes once desired consistency has been reached
- Serve the chilli, spinach, rice, grated cheese, sour cream and guacamole in bowls for everyone to help themselves
- Heat the tortillas on high in the microwave for 15 seconds for a nice foldable wrap
- Pop the nachos and cheese under a hot grill for about 2 minutes until the cheese has melted and is golden
- And make up however you want to as a wrap on the rice, served over the cheesy nachos – it is entirely up to you!
