Chilli con Carne is a recipe my mum likes to make and I love bean recipes so it was only a matter of time before I played with a veg version.
For those of you looking for a fast, easy dinner. I just used what was in the pantry and honestly it was up in 20 minutes flat.
It’s rich, warming tasty and uncomplicated. If making it for children you can simply leave the hot cayenne powder out.
YOU NEED
1 large red capsicum (also known as bell pepper), seeds and core out and cut into a smallish dice
2 large brown onions, peeled and finely diced
1 can of baked beans
1 can of red kidney beans, well rinsed
1 can of chickpeas, well rinsed
1 can of crushed tomatoes
1 can of good quality tomato soup
2 cups of vegetable stock (I use Masell brand)
1 teaspoon of cumin powder
1 teaspoon of hot cayenne powder
# optional – oil for cooking
YOU DO
Get some rice on and cooking to serve this with….
Heat some rice bran oil in a large pot (alternatively just heat a little water instead of oil). Add the onions and cook on a low to medium heat till they are soft and browned. Add the garlic, cumin, cayenne and capsicum and cook for another minute or so.
Add the rest of the ingredients, stir to combine, bring to the boil and gently simmer for 5-10 minutes.
Serve with rice, vegetables or salad.
# I would also suggest a teaspoon of smoky paprika would be awesome in this, to add depth and a “meaty” tone to it.
# This is S#P#I#C#Y, so if you are cooking it for the family, reduce or eliminate the cayenne.
Servings: 4-6
Time: Takes me about 20 minutes to make this one.
Freezing: Should be fine for freezing.
