Pinto Bean Chilli
Another one based on a recipe from the River Cottage Veg Everyday book which was a bargain at only £5 and easily one of the best cookery books I’ve ever bought. This is a bit different to my usual style of chilli and included some ingredients I’ve never used in one before, courgettes, parsley and coriander. It made a nice change and I even managed to resist the temptation to add loads of chillis using just one red, one green and a scotch bonnet although I did add a teaspoon of extra hot chilli powder too. I used a tin of chopped tomatoes instead of plum tomatoes in the original and I couldn’t find any fresh oregano so put a teaspoon of dried in instead.
I served this tonight with a baked potato and shredded white cabbage and will be having the leftovers with homemade potato wedges.
Makes 5 servings.
3 onions, chopped
400g tin of pinto beans, drained and rinsed
400g tin of tomatoes
2 green chillis, finely chopped
1 scotch bonnet chilli, finely chopped
3 garlic cloves, finely chopped
2 teaspoons of ground cumin
1 teaspoon extra hot chilli powder
1/4 teaspoon of allspice
2 courgettes, diced 1cm
1 red pepper, diced 1cm
2 tablespoons of tomato puree
100ml red wine
Good handfull of parsley, finely chopped
Good handfull of coriander, finely chopped
1 teaspoon of dried oregano
Freshly ground black pepper
Frylight olive oil spray
1. Spray the cold pan with Frylight olive oil spray (15 sprays should do it), heat the pan to a medium heat and saute the onions until soft and starting to colour.
2. Add the chillies, garlic, cumin, chilli powder and allspice and stir for a minute.
3. Add the courgette and red pepper and stir to coat with the spices.
4. Add the tomatoes, tomato puree, pinto beans, red wine, parsley, coriander, oregano, 200ml of water and some salt and pepper.
5. Simmer gently for 25-30 minutes until the veg is tender and it becomes a thick sauce then adjust seasoning as required.