A good chilli recipe is a student essential, even the laziest of students can muster up the strength to pop a few ingredients into a pan with a little spice and Tabasco sauce for maximum flavour. Chilli is such a hit with students because it can be made in large batches and lasts for quite a while. I always have a stash of it in my freezer for times when I can’t be bothered to cook but want to eat healthy.
There is no one set recipe when it comes to chilli, I just use whatever I have in my cupboard and play around with spices to keep things interesting. For instance the chilli pictured here has a few cloves of roasted garlic that I had made a few days earlier and kept handy.
So don’t take this recipe as word, be creative and experiment with your chilli!
1 large onion
2-3 cloves of garlic
1 tin of kidney beans
1 packet of tomato passata or can of chopped tomatoes
* 100g dried soya mince
* 200ml vegetable stock
3 tbsp chilli powder
2 tsp cumin
1 tsp paprika
1 tsp oregano
dash of Tabasco sauce (if you like heat!)
salt and pepper to taste
1. Chop up all the ingredients into small pieces and in a large non-stick pan, heat a little extra virgin olive oil on a medium heat.
2. Add the onion and cook until a little browned, about 5-7 minutes. Add the pepper and any other vegetables you have handy and cook for another 5 minutes. If you find your veggies are starting to burn a bit, add a tablespoon of water to prevent them from further damage.
3. Now it’s time to add the garlic and spices and cook for a minute.
4. Add the dried mince and stock and stir until the mince has soaked up all the liquid. If you’re using frozen mince make sure you defrost it in the microwave first.
5. Add the kidney beans, passata or chopped tomatoes and simmer for 20-30 minutes, stirring occasionally.
6. I usually give up after 15 minutes of simmering and start eating so well done if you waited half an hour! Add Tabasco sauce according to your taste and test the chilli to see if it needs any more spices adding. Perhaps add a pinch of brown sugar or a squeeze of lemon juice for extra zing.
* Dried soya mince can be found in health food shops and is fab in cottage pie, spag bol and veggie lasagne. If you’re using frozen soya mince (which you can buy at most supermarkets) then don’t use stock!