“This is so simple to make, and really adaptable to the vege that is in season. Squashes in the cooler months and spring greens and courgettes in the summer! You can use any beans you have too really, Kidney and Black beans just happen to be my favourites!” Alice Carter
Alice Carter is a good friend of mine, and she can cook up a storm in the kitchen! This is a family favourite in her house and freezes well too! Beans and pulses are an excellent source of protein, and have a very low impact on the environment in which they are grown – get beans in your diet as much as possible and you will see the benefits!
1 can of Black Beans
1 can of Kidney beans
2 can of chopped tomatoes
Cumin seeds – 2 tsp
Chilli powder – 1tsp (depending on strength, you may want to add a little more)
Seasonal vege: Anything you have which is seasonal can be added, peppers, courgette, butter nut squash, carrots, peas, all work well.
4 cloves of garlic
Splash of olive oil
Fresh coriander – optional
Add the oil to a large sauce pan and heat, once warmed through add the chopped onion and garlic. Cook on a medium/low heat for around 3-4 minutes until softened by not browned.
Next add your cumin seeds, a love the flavour these give so often chuck in a little more! Cook for 2-3 minutes.
Next add in all the rest of your ingredients and mix well. Include the juices from the beans as these contain loads of nutrients from the beans and help make a rich sauce for your chilli.
Turn up the heat and get it boiling away for around 10 minutes – stirring regularly
Turn the temperature down so it simmers for as long as you can – up to 40 minutes is ideal for a good thick sauce and cooked vegetables.
Check how your chilli tastes after around 30 minutes of cooking – if you want a little more punch then add in another half a tea spoon of chilli power and cook for another ten minutes.
Serve with rice, or cous-cous or quinoa, and a sprinkle of coriander if you happen to have some growing on your herb shelf!