This is my first cooking video for my website www.ashcooksslowcarb.co.uk - hope you all enjoy. You can find the details of the recipe and ingredients below -
For the Spicy Bean Chili:
1 tbsp olive oil
1 onion, diced
2 cloves garlic, diced
1 jalapeño, seeded, diced
2 red/yellow bell pepper, seeded, diced
1/2 tsp dried corriander
1 tbsp ground cumin
1 tbsp chili powder
1 can tomatoes
2 cups water
1 can black beans, drained
1 can pinto beans, drained
1 can red kidney beans, drained
Salt and fresh ground black pepper
I have added in the past courgettes, broccoli, aubergines and peas to this recipe before and it bulks it up and makes it even tastier :)
This recipe makes approx. 6 bowls of bean chili so you can change it up if there are more or less of you!.
Add the olive oil and onions to a pot, and place over medium heat.
Saute the onions until they are translucent, this takes about 5-6 minutes.
Add the garlic, jalapeño, red/yellow bell pepper and spices.
Cook stirring for 3 minutes.
Add the tomato sauce, water, black beans, pinto beans, and kidney beans.
Bring to a simmer, reduce heat to low, and cook for 20 minutes.
After 20 minutes, take a potato masher, or spatula, and mash some of the beans against the bottom of the pot. This will thicken the chili.
(The more you mash the thicker it will become as it cooks) . Stir well and simmer for another 10 minutes.
Serve
I have been know to add a spoonful of cottage cheese to the top as a substitute for sour cream and a fresh salad on the side - go's down a treat
Only 6 day to #cheatday....
via YouTube Capture
