Easy Chilli "No Carne"

If you remember one of my last What I Ate Wednesdays, I recently came up with a quick, easy and healthy chilli. Chilli con carne, as I understand, is a popular meal amongst students in the United States; out here in the UK it’s really anything that consists of fried chicken and, er, other fried stuff. Well, if you’re a student, or you’re on a budget, and you need to feed yourself and possibly your roommates or a family, this is your new go-to meal. It take a mere 20 minutes to make and requires only one pot–minimal washing up, in other words. It’s quick, comforting and nourishing food for the soul and the body


Cooking and prepping time: 20 minutes
Serves two as a main meal (double or triple it for a large group of diners)


Ingredients:
1 can of tinned tomatoes in tomato sauce
1/2 large red pepper
1/2 red bell pepper
120g mixed beans (I used adzuki and black turtle beans)*
1/2 large yellow onion
100g mushrooms (I used button mushroom)
100g fresh or frozen sweetcorn


*For convenience use canned beans. Dried beans have the advantage of being even cheaper, but you will need to soak and cook them for a while, according to package instructions. 


Instructions:
1. Start by cutting up all your vegetables: chop the onion and the pepper finely, cut the bell pepper in rough chunks, and slice the mushrooms if you choose a larger kind.
2. Stir all the vegetables (except the mushrooms) into the tomatoes and cook on low heat for 15 minutes. Add the mushrooms five minutes before taking off the heat and then serve immediately. 

Two steps, twenty minutes, seven cheap ingredients–the ultimate student food. Hearty and satisfying, this beats your usual KFC any day. 



— Clem

4 thoughts on “Easy Chilli "No Carne"

  1. Ooh – I like the looks of this one! Especially now that the cooler weather has taken hold here and the nice warm filling recipes are being unearthed once more. I'll probably use dried black beans, as I already have them. 😀

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  2. Yummy! I doubled the recipe to feed the four of us and served it on wholegrain rice. For that quantity half a cup of dried black beans, soaked overnight and cooked, did nicely instead of tinned.
    It'll be even better next time if I remember to add the corn (whoops)!! Ross put some sultanas in his for sweetness, and it wasn't until we'd polished off the lot that I realised I'd forgotten it.
    Really easy, and just perfect for a cold, wet, yucky night like tonight. This one's going to be a regular. 😀

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