This bean chilli is a staple in our family, as it can be made in just 20 minutes. I love this with fajitas, or on its own with plain rice, or cauliflower rice. It’s packed with protein and goodness from the beans. Grate some cheese over the top or add some rocket.
3 different types of beans, of your choice. My favourites are haricot, butter and kidney
Handful of frozen sweet corn
Can of chopped tomatoes
2 shakes of paprika
2 shakes of cumin
Shake of nutmeg
Finely chop the onion, add a splash of olive oil and spices, makes sure the onion is coated in the spices and oil. Then cook until soft on a low heat, about 5 minutes.
Whilst the onions are cooking, drain the cans of beans, and rinse under a tap.
Add the can of chopped tomatoes, sweet corn and stock cube. Simmer for 10 minutes.
Add the drained and rinsed beans, and cook for a further 5 minutes.
I always put chilli flakes on the table so that if people want to add chilli they can, and the kids can have it without.