Chilli is loved by everyone in my house and it’s such a good way of using up slightly wrinkly vegetables that are lurking in the fridge! There’s usually some leftover too which means quick meals for little man or a chilli jacket potato one lunch time for me.
Ingredients (Serves at least 4)
- 250g (or more if you want) of 5% fat mince
- 2 tins of chopped tomatoes
- 2 tsp of Very Lazy Garlic
- 2 peppers
- 1 onion
- 1 courgette
- 1 tin of baked beans
- 2 tbsp of tomato puree
- 1 tbsp of mild chilli powder
- 1 tbsp of ground cumin
- 1 tsp of smoked paprika
Chop all your vegetables into chunks, this is probably the most time consuming part. Now there are 2 ways I do my chilli depending on how much time I have.
Method 1 (on the hob)
Fry off the onion and garlic until slightly soft then add the mince. Drain off any liquid from the meat then add the peppers and courgette and cook for a couple of minutes. Add the tinned tomatoes, beans, spices and tomato puree and stir well, finally adding the mushrooms. Bring to the boil then reduce the heat, cover and simmer for at least 20 minutes until thickened. Make sure you stir regularly as it will stick to the pan.
Method 2 (slow cooker)
This was the method used today, it’s just slightly watery in comparison to the hob version. Brown your mince and the garlic off in a frying pan, removing any liquid. Chuck EVERYTHING in the slow cooker and stir well. Cook on low for around 8 hours while your doing whatever you do during the day. Serve and enjoy!