This recipe is adapted from a recipe card I picked up at a Sainsbury's about 10 years ago. It is one of my favourite meals and you can have it as chilli the first night and turn the leftovers into soup. It also freezes well. I am making some this week for a friend who is having a baby so she can have some food in the freezer for when the baby comes.
It's hearty and nourishing with a real stick to your ribs quality.
Chilli Sauce Chilli
2 onions, diced
1 carrot, diced
1 pepper, diced
plenty of garlic (I do about 6 cloves)
1 tsp smoked paprika
1 tsp red chilli flakes (or less)
1 tin tomatoes
2 tins black beans, drained and rinsed (or whatever kind of beans you have on hand)
1 tin kidney beans in chilli sauce
1 and 1/4 cup sweetcorn (defrosted if frozen)
50 grams dark chocolate bar chopped into tiny bit (optional, but not optional....this gives it a real rich depth of flavour. If you don't want to use a chocolate bar use 3 TB cocoa powder but it won't be as nice)
juice of one lime
1. Cook your onion in a splash of water until softened and then add the garlic, carrots and pepper. Cook for a few more minutes and then add your spices and stir to coat.
2. Add the tin tomatoes, beans, chilli sauce beans and sweet corn. Bring to boil then simmer until the carrots are tender.
3. Add in the chocolate and stir til melted and add the lime juice.
4. Serve over rice.
I save back a little less than half and the next night:
1. put the leftover chilli in a large pot with 4 cups vegetable stock and a small tin of coconut milk (about 3/4 cup?) then heat until bubbling. Add 100g (several big handfuls) kale and cook until kale is softened.
2 meals in one!
No comments:
Post a Comment