I adore Mexican food. All of the rich flavours and spices are so delicious, addictive and filling. One of my favourite Mexican dishes has to be Chilli. This is a complete comfort food for me as it’s so easy and quick to make. The vegetables and beans really fill me up, and create a dish with a nice texture and taste. For spice, I use chipotle paste and smoked paprika to give the dish a deep smoky flavour, which is one of my favourite tastes. The smokiness pairs perfectly with the tomatoes and vegetables, making this chilli recipe one of my favourite things to eat on any day!
Simply cook this in a large pan and then serve with some rice, salsa, guacamole or whatever other sides you like to create a simple and delicious meal. Yum!
two bean chilli
serves about 5-6
1 large carrot (100g)
4 mushrooms (115g)
1 courgette (zucchini) (250g)
1 onion (100g)
2 large cloves garlic
2 tbsp sunflower oil
2 400g tins chopped tomatoes (3 cups)
1 400g tin kidney beans, drained (1 1/3 cups worth)
1 400g tin black beans, drained (1 heaping cups worth)
4 heaped tbsp tomato purée
1 tbsp paprika
1 tsp smoked paprika
1 tsp chipotle paste
1 tbsp vegetable stock powder – I used bouillon
2 tsp yeast extract (marmite)
1 tsp ground coriander
salt and pepper, to taste
1. Firstly, add the carrot, mushrooms, courgette, onion, and garlic into your food processor, and blitz until fine.
2. Then, add the 2 tbsp oil into a large pan, and place onto a medium heat. Pour in the blitzed vegetables, and fry for about 3 minutes or so. Next, add in the tomatoes, tomato puree, kidney beans and black beans. Stir together. Lastly, add in the paprika, smoked paprika, chipotle paste, vegetable stock, yeast extract, coriander and some salt and pepper to taste. Stir all of the ingredients together and leave to cook, stirring occasionally, for a further 15-20 minutes to heat through and allow the flavours to develop.
3. When the chilli has cooked, remove from the heat and serve with what else you like.