I’ve been trying to get away from serving meat every day. In a rush of healthy optimism I purchased a bag of dried mixed beans for 65c in the supermarket. The whole family was dubious as I diligently soaked them overnight and cooked them not really knowing what I was planning to do with them. I hate beans, my other half is a confirmed carnivore and my eldest child is suspicious of anything new. This dish turned out to be surprisingly tasty and filling, not too ‘beany’ and tasted even better the next day. I ate it just as it is but it can be served with rice, baked potato or tortilla chips.
Mixed Bean Chili
1 onion chopped
1 red bell pepper diced
1 500g bag of dried mixed beans –soaked overnight then boiled for 15 mins and drained and rinsed. (3 drained cans of a selection of beans will do fine)
1 tbs cumin
2 cloves garlic minced
1 tbs hot chilli powder
1 tsp paprika
1/2 tsp cayenne pepper
1 jalapeno pepper (I left this out thinking it would be a step too spicy for my kids)
¼ cup chicken or veg stock
4 cups water
1 tin chopped tomatoes
¼ cup of red wine
Heat olive oil in large saucepan. Sauté onion till soft (about 5 mins)
Add cumin, cayenne, paprika, chilli powder garlic and chopped jalapeno.
Add red pepper, continue to cook stirring for another 3 mins.
Add can of tomatoes, wine, stock and water, bring to the boil.
Add beans, bring back to the boil then simmer for 20-25 mins, stirring occasionally.
Using a potato masher or spatula, mash about 1/3 of the beans at the bottom of the pot to thicken the chilli to desired consistency. Stir well and simmer for another 10 mins or so.
Serve with sour cream and grated cheese.
Jenny Foxe is the MD of The Natural Home Company. She also haphazardly runs a home with two small boys and is a voluntary breastfeeding counsellor. She occasionally blogs at http://www.jennyfoxe.blogspot.com You can follow her on twitter at @jennyfoxe