This is another recipe for when you’re craving something comforting and warm but don’t want to over indulge. I love meat chilli, but only when it’s slow- slow-cooked and melty. This chilli has just the same favours without the long cooking, is much better for you, and costs barely anything to put together a huge potful!
I don’t think chillies should be hot – I think they should contain lovely warm flavours without any real spice and so this is what I’ve done here. Feel free to add a few dried chilli flakes if you prefer some spice!
Of course, I topped mine with cheese and soured cream, and served it with white rice, but you could just as easily miss off those elements to make it seriously healthy and low in calories.
Give this a go – it’s packed full of smoky flavours and I guarantee you’ll love it.
This will make enough to serve 6 – freeze any extra, or have it for lunch (it gets better the next day!) and will take 30 minutes to make.
1 tbsp olive oil
2 cloves garlic
1 large bunch coriander
1 tsp dried cinnamon
1 tsp smoked paprika
2 x 400g tins chopped tomatoes
1 x 400g tin chickpeas
1 x 400g tin borlotti beans
1 red pepper
200g white rice, cooked, per person to serve, plus cheddar cheese and soured cream to dollop on top
1. Finely chop your onion, garlic and the stalks of the coriander. Put in a large pan with the oil and cook over a medium heat for 2-3 minutes. Stir in the cinnamon and smoked paprika, then tip in the chopped tomatoes, chickpeas and borlotti beans.
2. Chop the courgette and add this to the pan too. Bring to the boil, then simmer for 10 minutes.
3. Finely chop the red pepper and coriander leaves and stir these into the chilli. Taste, and season with salt and pepper, and add more cinnamon and smoked paprika if it needs it too.
4. Serve on a pile of white rice, topped with grated cheese and soured cream. Yum!