l am a sucker for a good chilli, because it is arguably the most cooked dinner around these parts. It takes about an hour to make and does not require any Nigella skills which nobody needs to know! I always make a big batch which lasts me forever! I have been alternating between the slow cooker beef chilli and the vegan three bean chilli because l honestly love them both and l don’t want to choose. And l think they are just fine with getting in my belly in turns. l am not vegan but l have been trying to cut out red meat from my diet so l am trying to embrace anything that does curbs my meat consumption. Hence the vegan chilli.
Growing up l hated beans, blame it on my boarding school years, ugh! Couldn’t stomach them for years after. But since l have started this health and fitness journey l have since welcomed them back into the fold. Dare l say, l actually love them now! And Zanna’s recipe is so good, l can’t stand it.The Lean Machine beef chilli is a crowd pleaser as my boyfriend is a carnivore and a black man who can not at anything without meat in it. Beef mince is about the only thing keeping me from giving up red meat. I just love it, and no l have not found a chicken mince recipe l like, they all are just disgusting and bland. Unless someone has a game changing recipe they want to share.
Three bean chilli – Zanna Van Dijk’s Strong book
You will need: 1 tablespoon coconut oil, 1 large red onion, diced, 3 large garlic cloves, minced, 2 red chillies, seeded and diced, 2 large carrots, very finely chopped, 1 large red pepper, seeded and diced, 2 tins of chopped tomatoes, 250ml vegetable stock, 4 tablespoons tomato puree, 1 tin black beans, 2 cups cooked sugar beans, 2 cups cooked kidney beans, 1 small cooked butternut, 1 tablespoon mild chilli powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, pinch of cayenne pepper (optional), salt and black pepper
Heat the oil in a frying pan over medium-high heat, add the onion and garlic and saute until softened. Add chillies, carrots and pepper and saute for a further 5, then stir in the chopped tomatoes, stock and tomato puree.
Add all the beans and butternut, along with the spices except the cayenne pepper, and simmer for 10-15 minutes until thickened. Taste and if you want it spicier add the cayenne and continue to cook for a further 1-2 minutes. Remove from the heat, season to taste and serve with a salad or some rice.
Note: The recipe calls for 2 large celery sticks but l used 2 carrots instead, because l am not really a big fan of celery. I also added butternut because l can! For a meat option, add a packet of lean mince meat after sauteing the onions.
Slow cooker beef chilli– Lean Machine book
You will need: 2 tablespoons olive oil, 500g lean mince beef, 500ml fresh beef stock, 1 can kidney beans, 1 can baked beans, 1 can chopped tomatoes, 2 tablespoons tomato puree, 1 large onion, finely chopped, 1 garlic clove, crushed, 1/2 teaspoon cinnamon, 1 teaspoon hot chilli powder, 1 teaspoon ground cumin, 25g fresh coriander, roughly chopped, salt and pepper, to taste
Heat 1 tablespoon of the olive oil in a heavy based pan, add the beef and fry for 5 minutes, until its browned. Remove the beef and set aside. Add the last tablespoon of oil, throw in your onions fry them for 5 minutes, until softened. Add garlic and spice, fry for 1 minute, add the tomato puree and fry for another minute.
Return the beef to the pan along with any resting juices. Add the stock and tomatoes and stir until combined. Cover and simmer gently for 45 minutes, stirring occasionally. Add the kidney beans and baked beans, cover and cook for a further 10 minutes. Add salt and pepper to taste. To with chopped coriander.
Cook both and tell me which one you like best.