Bean Chilli

Do you find dinner time a struggle trying to keep everyone of your family members happy and full? I do and Im always on the look out for something thats going to make my life easier and get me out of the kitchen before my evening has disappeared. I am a vegetarian, my husband is a devout meat eater (if a meal does not contain meat its simply is not a meal) my middle daughter has just realised that meat is an animal so is trying out a veggie diet, my son is gluten free and my teenager is a fussatarian  (or mouse as she eats so much cheese)

So to say that tea time is a struggle is an understatement. This is one of my favorite meals as I make a big batch and have it over the course of the week. Its so good that now my family keep eating it too!

Splash of olive oil or a teaspoon of coconut oil

1 small onion chopped

1 garlic clove minced

Half a red pepper chopped

half a teaspoon of cumin

half a teaspoon of chilli powder

1 large tin of chopped tomatoes (fresh if you have them)

1 large jar of beans (I use kidney beans and or black beans or you could use a mixture of both. Make sure you rinse the beans in lots of fresh water before adding this helps minimise the Trumps)

Salt and pepper to season

Heat the oil in a large frying pan or skillet then add the onion and garlic. Keep it all moving until the onion has gone transparent then take the pan off of the heat and add your spices. You may want to add more or less depending on your own taste. This is fairly mild so that it appeals to children so go with your own taste buds depending on who your feeding)

Pop the pan back onto the heat and warm up the spices mixing it all together ( should smell amazing!) 

Next add the tomatoes and stir thoroughly and add the salt and pepper to taste.

Add the beans and pop the lid on and simmer for 20 mins or longer.

Have a little taste and see if it needs altering in any way and thats it your done.

The beauty of this dish is you have so much variety on how to serve it. Try it with Rice for a traditional chilli veggie style, quinoa and salad, in a wrap with salad for a lunch box, in a wrap and bake like a burrito, on top of nachos or with sweet potatoe fries uuummm......the possibilities are endless!

I like to add a lovely big dollop of fresh guacomole and I like the guac to be mild on this chilli so I mash an avocado with a squeeze of lemon, a splash of olive oil, salt and pepper and a shake of cayenne. If I have it I may add some chopped coriander but its just as tasty without.

Hope you find this as yummy as me and my family, please let me know your thoughts.

Stay Bendy