4 Can Chili

Spill the Beans!

Well I do love Mexican food and when seeing cooking shows and what people do in restaurants to turn a traditional meat dish into a vegetarian or vegan one, I take inspiration from that and like most things I do, I make it my own! I found beans fascinating because of the varieties available and all the hard work done and ready in a tin. So why not use them instead of one bean usually found in a chili like kidney beans why not boost the protein and a few more.

When I began making a dish I tried to get the seasoning and a deep rich flavour right and tried it with many types of beans and vegetable. However this recipe is the one I stick to the most as I know it works well and tastes great. Yes I am using four tinned items, three of which are beans and one tomato tin which goes a long way as once opened and not all used the tomatoes can be used in many other dishes.

4 Can Chili: Text

Ingredients:

2 medium Red Onions

1 Red Pepper

1 Yellow Pepper

1 tin of Kidney Beans

1 tin of Butter Beans

1 tin of Black Beans

1 tin of chopped tomatoes

Salt and Pepper to taste

1tsp chilli powder

1tsp cumin powder

2 garlic cloves

Dried oregano

Oil

Method:

1) Chop up all the veggies in chunks and drain the cans of beans. In a large pot add a couple of tablespoons of oil and chuck in the onions and peppers. Grate in the garlic and all the other spice and allow for the veggies to soften, keep the lid on and a medium low heat for about 5 minutes.

2) Once the vegetables are tender the add in all the tinned beans and ¾ of the tomatoes, stir and if its too thick then add a little water and bring to a simmer. A dusting of oregano and it’s done and can be served on rice, jacket potato or in enchiladas where I begin with making this dish with a few more veg like and courgette and carrots.

Remember that guacamole recipes, it goes well with this dish!