I love cooking and I hate food waste so I thought I’d share a house favourite of ours which is great for using up any veggies you have. We often have great veg from Thame Community Larder on a Thursday so this is a regular Friday night feast for us.
This chilli is rich and hearty – plus you can make it in 30 minutes or less. All you need is some veg, a tin of tomatoes, a tin of beans and some herbs and spices. This chilli recipe goes great with bread, garlic bread, rice, chips, on nachos or just as it is and if you add in loads of veg and serve with a few sides you can easily make it stretch to feed six.
Happy cooking!
Serves
2-6 depending on how many extra veggies you add, how you serve it and what you serve it with
Serving suggestions
In a bowl with some bread
With rice and salad
In wraps, sprinkled with cheese and baked
On sweet potato wedges
On chips with cheese on top
On nachos
With jacket potatoes
Core ingredients
1 onion, red or white
1 medium carrot
Veggies – whatever you’ve got in the cupboard. I just used a large pepper today.
1 tin of baked beans
1 tin of chopped or plum tomatoes
Tomato puree (optional)
Chilli powder
Additional herbs and spices – for this recipe, I used frozen garlic, frozen fresh coriander, frozen fresh parsley and dried smoked paprika
Optional extras/variations
Bacon
Hotdogs
Sausages (add some fennel seeds and leave out the paprika for an Italian twist)
Chickpeas or similar
Sundried tomatoes (chopped)
Other herbs and spices – mixed herbs, cayenne pepper to turn up the heat,
How to make super quick cupboard chilli
- Chop your onion, carrot and other veggies (the smaller you chop, the quicker it cooks)
- Add a tablespoon of your choice of frying oil (I used rapedeed oil) and heat on medium heat
- Add your chopped onion and carrot
- Add a pinch of salt to your onion and carrot (helps give onion a fab texture in any dish)
- When your onion is almost soft, add your other veggies
- When your veggies are nearly cooked, add your herbs and spices then stir in
- Add the tin of tomatoes and the tin of baked beans
- Stir, turn the heat back to low, cover and leave for 15-20 mins
TIP – check every 5 mins as depending on the veggies you use, you may need to add some water to keep the consistency you want. If I’m eating it as a soup with bread then I add more water anyway. If serving with rice then let more of the liquid reduce.
