2 Bean (no beef) Chilli

Yet again, I am posting my 'meat free Monday' meal on Tuesday (sorry!). I was too busy cooking it on Monday so writing about it just had to wait. This is a pretty spicy, bean chilli that you can vary according to taste. Add or reduce the cayenne pepper and chilli's depending on how hot you like it. You can also replace the kidney and cannellini beans for others that you might have in the cupboard (like borlotti or pinto). If you want to take an even faster option to adding the dried herbs and spices, I occasionally use tinned kidney beans that come in chilli sauce. They create a sweeter flavour but are really handy when you are in a rush.

This will serve 5 people
  
Ingredients
2 tbsp Oil
1 Onion, chopped
2 Cloves Garlic, sliced
1 Red Chilli, deseaded and choppped
1/2 tsp Cayenne Pepper
1 tsp Ground Cinnamon
1 tsp Ground Cumin
1 tsp Ground Coriander
 2 Courgettes, chopped
1 Red Pepper, diced
1 400g tin of Plum Tomatoes (you can use chopped if you don't have the whole ones)
2 tbsp Tomato Puree
1 tsp Dried Orgenao
1 tin Cannellini Beans
1 tin Kidney Beans
1/4 Bunch Fresh Coriander, chopped
1/4 Bunch Fresh Parsley, chopped
Salt and Black Pepper

Avocado, grated cheese and Sour Cream to serve.  

Method 

Heat the oil in a saucepan over a low heat, add the onions and cook for 5 minutes or so, until soft and just starting to colour.

Add the garlic, chilli, cayenne, cinnamon, cumin and ground coriander and stir for a minute.

Add the courgettes and red pepper and stir to coat in the spices. 

Add the tinned tomatoes, puree, beans, oregano, parsley and coriander. Add some water by half filling the empty tomato tin, swishing it around and then pouring it in. Season and then simmer gently for 20-25 minutes, stirring from time to time, until the veg is tender and the sauce is starting to thicken.

Serve with some grated cheese, sour cream and avocado. I don't often go to the trouble of making guacamole, as I find just mashing an avocado and using it on it's own is fine. 

If you have left over chilli, it's even more delicious the next day. Wrap some in a tortilla with a dollop of sour cream and some grated cheddar cheese. Microwave for 1 minute to warm it up and melt the cheese.