This is a meat free meal with a kick. The beans provide plenty of protein and its packed full of vegetables too.
I’ve been looking through my latest posts and realised how long its been since I posted a full on main meal – I do cook normal meals, honest!
This weekend I made a chilli – a meat version for the rest of the family and this version for me. I’ll post the meat meal soon but this post has gone veggie.
I used to use a sachet of chilli powder to make this but they were always too spicy for the children so I ended up having to add sugar to counteract the spice. Cooking this from scratch has meant that we can have a healthier meal and can tailor the taste to suit everyone. Hurrah!
This post is a bit light on photos – cooking two separate meals at the same time while fending off four hungry children kept me busy enough!
I’ve used hot chilli powder for this meal – it really is hot so I didn’t need to use much. If you’ve got ordinary chilli powder at home then feel free to add a bit more, anywhere up to 1 tsp in total depending on how spicy you like your food. Add it a little at a time and taste it until you’re happy with it.
For cooking rice the I’ve always added twice as much water as rice, allowing 1/3 of a cup of rice per person. This is the only thing I ever cook that I measure in cups.
- 1 green pepper
- 1 yellow pepper
- 1 onion
- 1/2 a 410g tin kidney beans
- 1/2 a 410g tin butter beans (or other bean)
- 200ml passata
- 1 clove garlic
- 1 tbsp vegetable oil
- 1/2 tsp hot chilli powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tbsp flour or cornflour
- 2/3 cup long grain rice
- Chop the onion and peppers into large chunks and chop/crush the garlic.
- Add the vegetables and garlic to a saucepan with the oil and fry for 4-5 minutes until the onion starts to look see-through.
- Add the cumin, paprika and hot chilli powder and stir to coat the vegetables. Cook for 1 more minute before stirring in the passata.
- Leave to simmer on a low-medium heat, stirring occasionally.
- Put the kidney beans and butter beans into a colander and rinse with water to get rid of the canned juices.
- Boil a second saucepan of water for the rice. Add the rice once the water is boiling and cook according to the packet instructions.
- Five minutes before the rice is ready put the flour in a mug and add a few tablespoons of the cooking juices. Mix together until you’ve got a smooth paste, then stir it back into the chilli.
- Add the beans, mix and bring to the boil to help the sauce to thicken, then reduce the heat again.
- Boil a kettle full of water. By the time its boiled the rice should be cooked. Pour it into your colander and rinse with boiling water.
Your chilli is ready, enjoy!
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