The Forecast tonight is... Chilli!
15:08
Anyone that knows me will know that I am not much of a cook
(which is quite odd because I love food). I like things that are quick and
simple, require minimal effort and are, of course, tasty! As well as being a
student and trying to finish assignments I am also trying to juggle a part time
job which leaves little time to spend on prepping meals. I came across this
chilli dish when I was living in student accommodation 2 years ago and thought
I would put my own spin on things.
It is very quick and simple and only takes roughly 20-30
minutes to make. All you need is:
·
1 Sachet of Schwartz Chilli con Carne spices
·
1lb of mincemeat (Or Quorn is what I use for handiness)
·
1 tin of chopped tomatoes
·
1 tin of kidney beans
·
Some chopped peppers (Optional)
·
125ml of cold water (When using Quorn sometimes
you need to use a little more)
Firstly, I start by putting in the tin of chopped tomatoes
and the tin of drained kidney beans. I let these simmer on gas mark 4 before
adding in the full sachet of Schwartz spices. I use the sachet of spices rather
than buying loads of different ones because at least I know I am putting in the
correct amount and I can be confident each time I make it that it will have the
same great taste!
The next step is to add the Quorn mince (If using mincemeat
then browning the mince for 4-5 minutes will be the first step in the recipe
then continuing on with the rest of the steps). It is my personal preference to
use Quorn mince because I believe it is a healthier and handier way of making
chilli. The Quorn mince only needs to be stirred into the sauce and takes a
couple of minutes to cook.
The next step is optional but I like to throw in a few
frozen peppers for added taste and also a bit of colour! You should now leave
the chilli simmer and occasionally stir for 5 minutes so that it can soak up
all the flavours. While this is happening you can prep your rice for serving. I
use Uncle Ben’s 2 minute rice for speediness so all you have to do is pop it
into the microwave.
Once the rice is done you are now ready to serve onto a
plate and dig in!
With the leftover chilli I spoon roughly 4 portions into
freezer bags and put them in the freezer for my meals throughout the week or
whenever I fancy.
I hope you enjoy this recipe and Bon Appetite!
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