Mumma Jacks Best Ever Chilli (Jack Monroe)

Name: Mumma Jacks Best Ever Chilli (Jack Monroe)
Ingredients: 1 x 400g tin of red kidney beans; 1 x 400g tin of baked beans in tomato sauce or plain haricot beans; 1 onion; 1 small chilli, chopped; a shake of paprika; a shake of ground cumin; a splash of oil; 75ml red table wine; 1 x 400g carton or tin of chopped tomatoes; 1 vegetable stock cube; 3 squares dark chocolate

3 steps

Tips: This chilli will keep in the fridge for up to 3 days if allowed to cool and stored in an airtight container. Delicious eaten cold stuffed in pitta breads or wraps for next day’s lunch.

Updated at: Thu, 17 Aug 2023 09:02:54 GMT

Nutrition balance score

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Ingredients

4 servings

1 x 400gtin of red kidney beans

1 x 400gbaked beans in tomato sauce

or plain haricot beans

75mlred table wine

1 x 400gchopped tomatoes

carton or tin

1vegetable stock cube

3 squaresdark chocolate

Instructions

Step 1

Tip both tins of beans into a colander and rinse thoroughly. If you are using baked beans in tomato sauce, make sure to rinse it all off. Pop the beans into a saucepan, cover with water and bring to the boil. Boil rapidly for 10 minutes, then reduce to a gentle simmer.

Step 2

Peel and dice the onion and put into a large sauté pan along with the chopped chilli, paprika and cumin. Add the oil and cook on a low heat until the onion softens into a spicy sweetness. Pour in the wine, add the chopped tomatoes and crumble in the stock cube, then simmer all together on a low heat.

Step 3

When the beans have softened, drain and tip into the sauce. Add the chocolate and stir until the beans are mixed through and the chocolate is melted.

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