Chilli Sin Carne

April 18, 2016

Ahh is there anything better than a bowl of perfect chilli? Not just your average tasty chilli though, I mean jaw-dropping, perfectly-spiced, hearty, warming chilli. If you’re reading this and can’t remember feeling smiley the last time you had a bowl of chilli, keep on reading- you need this recipe in your life! I have to admit, this fantastic recipe was mostly created by my mum. Although she would modestly say she doesn’t do anything out of the ordinary when making this, I’ve never tasted a better chilli and after trialling the recipe out a few times (it only really needed one, but I couldn’t get enough of it) I’m so so happy to finally share it.

Chilli Sin Carne
Serves 6-8

500 g dried kidney beans
2 tbsp olive oil
2 yellow onions (finely chopped)
4 garlic cloves (finely chopped)
2 red peppers (finely chopped)
1/2 fresh chilli or 1 tsp chilli powder
1 tsp paprika
1 tsp ground cumin
3 tsp tomato purΓ©e
400g can chopped tomatoes
Salt and pepper (to taste)
Brown rice or quinoa (to serve)

Soak the kidney beans overnight (or for at least 8 hours) and then put to boil in water for 60-80 minutes (depending on your beans), covering the beans with water by about two inches. When nearly done, add salt to taste. When cooked, set aside. Heat olive oil in a pan, and sautΓ© the onion and garlic for a few minutes, after which add in the chilli, and continue cooking. After adding the chopped red peppers, continue cooking for 4-5 minutes, and add in the paprika and cumin, cooking until well combined. After this, add in the tomato purΓ©e and the chopped tomatoes and continue cooking for a final couple of minutes. Add this mixture into the cooked beans and adjust both seasoning and consistency (adding water if too thick) and leave this to simmer for another 30-35 minutes. Serve up with some brown rice and enjoy!

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