Real Eat v Real Cheat : Wednesday Night Chilli

Phew, how is it only Wednesday? It feels like it should be Thursday already, or better still, Friday and wine o’clock.

I finished work a bit late tonight and got home tired and fed up, I really didn’t feel like cooking something complex and time consuming. I know there are great reasons for eating fresh foods, but sometimes, life gets in the way and the kitchen cupboard beckons. This is one of my favourite ‘real cheat’ recipes – although this chilli only requires one fresh ingredient – an onion – it’s still wholesome and healthy.

To add to the benefits, it makes a generous portion… Dinner for tonight and leftovers for packed lunch – Done!

Wednesday Night Vegan Chilli

Serves Four (or two very hungry bods with enough for packed lunch for one!)

Vegan Chilli – Super Easy, Super Delicious

  • 1 onion – chopped
  • 1 tin (400 grams) black beans – drained
  • 1 tin (400 grams) red kidney beans – drained
  • 1 tin (320 grams) sweetcorn – drained
  • 1 tin (400 grams) chopped tomatoes
  • 100 grammes soya mince
  • 150 ml red wine
  • 2 stock cubes
  • 1 tablespoon Cajun all spice (more if you like it hot)
  • 1 tsp dried chilli flakes (as above)
  • 1 tsp garlic granules
  • 2 tsp olive oil

Method

This really is so super easy to make :

1. Heat the olive oil and fry off the onions in a large frying pan until softened (about 4 – 5 minutes).

2. Add the remainder of the ingredients to the pan, heat through and keep on a low heat, stirring occasionally to prevent sticking, for at least ten minutes, if you can wait longer, then 15 – 20 minutes will allow a fuller flavour to develop (if it starts to look dry then add small amounts of water as required).

3. Serve with whole wheat tortillas and ‘guaca-salsa’.

Guaco-Salsa – another extra quick recipe

Feeling guilty as to the lack of fresh ingredients, I topped this with a household favourite, a quick and easy ‘guaca-salsa’ (so named because it’s not quite a salsa – too much avocado – and not quite a guacamole – too many tomatoes and no blitzing):

Roughly chop 4- 5 spring onions, 6 baby plum tomatoes, one avocado, a handful of torn coriander with 2- 3 pickled jalapenos in a bowl. Add a squeeze of lemon (lime works better for flavour but when life gives you lemons….) a pinch of salt and pepper and toss in the bowl then use to top the chilli.

There’s something about those endorphin firing chillies that have made me feel a bit better….. just two days to go and we’re at the weekend!

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