In a dream food blog world my recipes would cater to every one of your needs. Make it easy, make it cheap, make it paleo, make it gluten free, make it carnivorous, make it vegetarian, make me lose weight, make it with kale, make it with bacon.
The answer: chilli.
I am not suggesting this would be a good dish to serve to a Texan but for everyone else, go nuts. You want kale, you want bacon? You go Glen Coco! I’ve put together the basics for you but if you have anything in the fridge you want to use up, just throw it in! Si comprende?
Easy Mexican Three Bean Chilli
Serves 4-6 as a side
1 onion, finely chopped
3 cloves of garlic, finely chopped
1 red capsicum, finely chopped
1tbs cayenne pepper
1tbs dried oregano
2tbs tomato paste
2tbs chipotle paste – see note
1 can of diced tomatoes
Juice from half a lime
1tbs brown sugar
1 can each of pinto beans, black beans and kidney beans, drained and rinsed
Feta cheese and coriander to serve
Heat the oil in a non stick medium sized pot and saute the onion over a low heat until translucent then add the garlic and capsicum. Cook through for 5 minutes, stirring every now and then. Add your the spices to the pot and once you can start to smell then, stir through the tomato paste and chipotle paste before adding the can of tomatoes along with one can full of water, lime juice, sugar and salt.
Bring to the boil then add the beans and cook for 40 minutes. You may want to add a little water as you go if the chilli becomes too thick. Season to taste then serve with wraps, rice or tacos and scatter with coriander and feta!
Chipotle paste is found in a can or jar in your Mexican aisle. If you can only find chipotle chillies in sauce that’s fine too, just cut them up finely.