Olive oil - approximately 1 tablespoon
2 x 400g tins red kidney beans, drained and rinsed
2 x 435g tins refried beans
4 x garlic cloves, minced
2 x red tomatoes, diced
1 red capsicum, sliced into 1x2cm strips
1 cup boiling water
4 tablespoons tomato paste
1 teaspoon chilli flakes
1/2 teaspoon paprika
2 teaspoons Mexican chilli powder
Heat olive oil in a large frypan (preferably a frypan with reasonably tall sides) over medium heat.
Combine all ingredients in frypan. You may need to stir the refried beans vigorously - they're not easy to integrate but they'll make the chilli extra creamy and tasty.
Allow chilli to simmer on low-medium heat until the water has been absorbed and the chilli is a smooth gravy-like consistency (this takes about twenty minutes).
- This recipe makes about eight hearty serves. It can easily be halved.
- The chilli freezes and reheats very well.
- This is a dish you can add any veges to - whatever you have in the fridge, it'll taste great! I've tried mushrooms, cherry tomatoes, carrot and corn (though not all at the same time).
- Leave out the chilli flakes if you're not keen on hot food.
- I like to eat my chilli straight, but you can use it as a topping for nachos, a taco or burrito filling, or even serve it over rice.