A thick, smoky chilli that tastes better on day two. Make one big pot on Sunday and you have eight dinners sorted, to eat over rice, in a baked potato or rolled into a wrap.
- Prep
- 15 mins
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Serves
- 8
- Makes
- 8 containers
- Difficulty
- Easy
Ingredients
For the chilli
To serve
Method
- Heat the oil in a large, heavy-based pan over a medium heat. Fry the onions and peppers for 8 minutes until soft.
- Add the garlic, paprika, cumin, coriander and chilli powder. Cook for 1 minute, stirring, until fragrant.
- Turn up the heat, add the mince and break it up with a wooden spoon. Cook for 6 to 8 minutes until browned all over.
- Stir in the tomatoes, tomato purée, stock and salt. Bring to the boil, then turn down to a simmer.
- Add all the beans, half cover the pan and simmer for 40 minutes, stirring now and then, until thick and glossy. Add a splash of water if it starts to catch.
- Taste and adjust the seasoning. Leave to cool a little, then portion into containers.
Notes
Cool leftovers within 1 to 2 hours of cooking: spread them in shallow containers, then refrigerate once steaming has stopped. Freeze in flat freezer bags to save space and thaw faster. For a vegetarian version, swap the mince for 2 x 400g tins of green lentils, drained, and use vegetable stock.
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