The Ultimate Chilli

	Prep Time: 20 mins		Cook Time: 15 mins
	Ready in: 35

A really quick dinner tasty dinner that is cheap to make. Great served with brown rice, baked potatoes or some toasted wholemeal pitta breads cut into soldiers and accompanied by crème fraîche or sour cream.

Ingredients

• 1 red onion
• 4 cloves of garlic
• 1 red pepper
• 1 yellow pepper
• 1⁄2 teaspoon ground chilli or 1 whole fresh chilli
• 2 courgettes
• 2 tablespoons oil
• 1 teaspoon cumin seed
• 2 teaspoons salt
• 1 x 400g tins of red beans (kidney/aduki)
• 2 x 400g tins of chopped tomatoes
• 100g tomato purée
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1⁄4 teaspoon smoked paprika
• 1⁄4 teaspoon freshly ground black pepper
• 1 tablespoon honey
• 20g fresh coriander
• juice of 1⁄2 a lime

Method

Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chilli if using, and slice them along with the courgettes.

Heat the oil in a big pan and fry the onion and garlic on a medium heat for 5 minutes, stirring regularly to ensure they don’t get burnt. Add the sliced courgettes and peppers along with the chilli, cumin seed and salt, and fry for a further 5 minutes.

Drain the red beans and rinse thoroughly. Add to the pan with the tinned tomatoes, tomato purée, ground coriander, ground cumin, paprika, black pepper and honey. Turn the heat to high and bring to the boil, then reduce the heat and leave to simmer for a further 10 minutes.

Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed.
Enjoy!

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