Thursday, 13 May 2010

4 bean spicy chilli

4 bean spicy chilli
Serves 4
Syns on green & extra easy – free

1 medium onion finely chopped
2 cloves garlic - minced
1 tin each of the following: red kidney beans, pinto beans, butter beans
Small tin baked beans in tomato sauce
4 large chestnut mushrooms chopped small
Chilli powder - to taste
Tsp coriander seed - ground
Heaped tsp paprika
Tbsp tomato puree (0.5 syn)
1 500ml carton passata
Salt & pepper

1. Fry the onion in fry light & a little water until beginning to soften. Add the garlic & a drop more water. Cook for 2 minutes.

2. Add the chilli powder, coriander, paprika & tomato puree, mix well and add a drop more water.

3. Add all the beans, mushrooms & passata. Mix. Top up with about 250ml water or Vecon stock.

4. Cook with the lid off for 20 minutes by which time the chilli should have thickened a bit.
Taste & season.

Serve with boiled rice & natural yogurt.

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