Go To Dish

Everyone has one. That meal that is easy to make, tasty and cheap. I like to cook in bulk. I’m incapable of cooking for one or two people, so I’m all about the leftovers. Because it means that I don’t have to cook lunch and waste precious nap time by cooking. I can heat and watch a guilty pleasure on TV. Actually, I have no guilty pleasures on TV because there are plenty of things I feel guilty about. Watching Dr Phil/Gossip Girl/Other various crappy reality programs isn’t one of them.

Red Kidney Bean Chilli
Ingredients

Olive Oil (or any oil really – use chilli oil if you’d like some extra kick)

4 brown onions

5-10 cloves of garlic (depending on your garlic love)

15 button mushrooms

3 cobs of sweet corn

2 cans of diced tomatoes

2 cans of red kidney beans

Seasoning: lemon juice, salt, pepper, all spice, paprika and cumin (also to taste – I’m into spices)

Optional: cayenne pepper if you want spice – I leave that out so it’s toddler friendly.

How To

Add the oil, diced onions, a few squirts of lemon juice and garlic to the pot (on a medium heat)

Season with salt, pepper, all spice, paprika and cumin

Slice the mushrooms and add them to the onions

Cut the corn off the cob and add it in.

Season again with all the spices.

Add in the tomatoes and the red kidney beans

Season again with all the spices.

Keep on the heat until all ingredients are warmed through – or longer if you want it to thicken up a little.

That’s it! It’s that easy. It usually makes about 4 adult servings and 2 toddler servings.

Jazzing It Up

It can be served with rice (brown rice and you have a complete vegetarian protein), on it’s own, with corn chips to make a nachos (add some guacomole for heaven) or a healthy version of corn chips like toasted mountain bread. I always add cheese. Because cheese makes everything better.

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Tagged as: home, recipes