twig boy cooks – five bean fiery chilli.
This one goes out to all the citizens of my ex-home country suffering in the freezing cold winter chill of whatever storm it is you are facing. Heat up your night with this genius five bean fiery chilli. It will 100% warm you up. This is a great recipe to make on a snow day and can be made in advance and left to sit all day on the stove. It just gets better with age. Like me.
Ingredients. Serves – 2. Preparation time – 15 minutes. Cooking time – 30 minutes.
1 tbsp olive oil
1 onion, sliced
1 celery stick, sliced
3 garlic cloves, crushed
1/2 bell pepper, chopped
1 jalapeno pepper, chopped
15 cherry tomatoes, halved
3 tbsp each of 5 different kinds of beans, rinsed and drained (any will do, I mean, not baked obviously, think kidney, black, pinto etc)
1 stock cube made up with 400ml boiling water
250ml red wine
yoghurt to cool if needed
1 batch of special chilli seasoning
Special chilli seasoning ingredients. Just mix them all together and you’re away.
1 tbsp chilli powder
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
ONE. Heat the tbsp of oil in a medium-sized saucepan and add your onion and celery. Let them cook for about 7 minutes, stirring occasionally. You want them to be translucent (a bit shiny and see-through) and soft.
TWO. When your onions and celery are ready, add your garlic, cook for 2 minutes whilst stirring. Don’t let the garlic burn. Next, add your bell pepper and your jalapeno. Cook and stir again for about 2 minutes and then add your beans. All 5 types. Give them a big stir around and tip in your ‘special chilli seasoning’. Again, stir and cook for about 2 minutes. Next, add your halved tomatoes, vegetable stock and red wine. Bring to the boil, reduce to a simmer, cover with a lid and leave.
THREE. You are done for about 20 minutes now, have a sit-down, watch the snow, make a snowman, throw a snowball, whatever. Anyway, when you’ve done what you want to do, return to the stove and have a peep in the pan. You should have a delicious looking chilli on the go. Remove the lid and cook for another 5 minutes to thicken.
FOUR. Top with cheese (if you like) and serve with rice, potato wedges and a chunk of lime. Remember to add the yoghurt if you need to. Don’t be a hero, this can be a spicy bite.