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Easy Peasy out the Cupboard Chili

What you need: 

1 tin baked beans in tomato sauce
1 tin red kidney beans in chili sauce [or any other bean you prefer in a chili style
sauce]
2 large carrots
1 pepper
1 small head of broccoli
1 onion, chopped
salt & pepper to taste
chili sauce seasoning/chili flakes or power if you like it hot!
1 cup of water
oil to grease the pan

What you do: 

Using a large and deep frying pan gently fry the onion in the oil until soft.
You can chop up your vegetables while the onion is cooking. Chop off the end of the broccoli stalk approximately 1 cm from the end, don't cut it all off! There's lots of good stuff in that stalk! Cut the broccoli head into florets and the stalk into cubes or half slices. Cut the carrot into cubes, I find circular slices don't work well in a chili but it's up to you. Cut up the pepper in the same way, discarding the seeds and stalk.
Add all these veggies to the pan and turn up the heat. Stir continually until the veggies are heated through.
Add both tins of beans and the cup of water, mix around thoroughly. Leave it on high heat until it begins to bubble.
If the chili is too thin for your liking, simply let it bubble along for a few more minutes and it will reduce. Conversely, if it is too thick simply add some more water.
For a hotter chili add some chili flakes or chili powder. Personally I like to use a hot Cajun pepper sauce to add spice [this product may only be available in the UK - sorry!], but I expect Tabasco sauce would be a fine substitute.
Always remember to taste your chili! If it seems to be a bit bland add a LITTLE salt [remember that more salt can be added but it can't be taken out!]. If it is lacking flavor add some vegetable stock.
This is great with wraps, rice or tacos or even with toast if it's more convenient! Feedback would be appreciated or any improvements!

Preparation Time: 
10 minutes prep, 30 minutes
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

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