Well its October 1st today and while not really cold yet its looking quite Autumnal, This recipe is a lovely warming meal, very economical and healthy too. I know this is vegetarian but if you wanted to add some lean minced beef you could. I don’t like my chili too hot so tend to use mild chili powder but feel free to add more if you like it spicy.
It’s a good store cupboard standby but the addition of the fresh vegetables makes a big difference to the flavour. It’s very filling and I made this to take to work for lunch and was quick to reheat and you can also freeze it which you may want to as this makes a LOT! It’s called four bean chili you just choose which beans you like or just use one kind if you prefer I used red kidney, borlotti, black eye and haricot and of course using tinned beans makes it easier no soaking overnight or any fuss just make sure you rinse them in a colander before adding.
1 large onion (chopped)
3 large carrots (chopped)
3 sticks celery (chopped)
2 cloves garlic (crushed)
2 tins chopped tomatoes
2 tbsp tomato puree
1/2 pint vegetable stock
1 -2 tsp chili powder
2 tsp ground cumin
salt and freshly ground pepper
4 cans beans (whatever you choose, rinsed well and drained)
Spray a large pan with spray oil and add the carrots, onions, celery and garlic, Sprinkle with salt and cook on a medium heat for about 20 minutes stirring frequently until the vegetables are soft but not browned.
Add the tomatoes, puree, stock, cumin and chili and bring to the boil, Lower the heat and simmer for about half an hour then add the drained beans and mix gently and bring back to a simmer and cook for another 20 minutes, Add salt and pepper to taste.
Syn free on extra easy and green.
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