Now I’m not the biggest fan of kidney beans, so whenever I make a chilli I experiment with different kinds of beans. This time I went with black beans which are a fantastic superfood and loaded with health benefits. As with most of my recipes I try to add nutrients wherever possible, in this chilli I’ve added lots of mushrooms and mixed peppers. ⠀
⠀
INGREDIENTS ⠀
⠀
500g lean minced beef⠀
1 can of black beans, rinsed and drained ⠀
2 onions chopped ⠀
1 red chilli finely chopped ⠀
5 cloves garlic crushed ⠀
2 teaspoons mild chilli powder ⠀
1 teaspoon ground cumin ⠀
2 teaspoons smoked paprika ⠀
2 peppers roughly chopped ( I used 1 yellow 1 red)⠀
250g mushrooms chopped ⠀
1 tin tomatoes ⠀
1 glass on red wine⠀
⠀
METHOD ⠀
⠀
Sauté the onions until soft and golden on a low heat. Add the garlic and the chilli for 2 minutes. Now add the mince, all of the spices and turn up the heat slightly. Season with salt and pepper, cook until brown and use a wooden spoon to get rid of any lumps. Pour in the wine and cook off the alcohol. Add the peppers and mushrooms and stir. Pour in the tin of tomatoes, bring to a gentle simmer and cook for 2 hours. Add the beans and cook for another 30 minutes.⠀
⠀
Comments