This is a fantastic winter warmer to make a large quantity of and freeze, to reheat later on in term when you’re short of time or money. You can substitute a teaspoon or two of chilli powder for the chilli. If you use a lot of chilli in your cooking, Sainsbury’s sells frozen cubes of red chilli which work nicely for a recipe like this. Enjoy!
3 tablespoons sunflower oil
2 peppers, sliced then halved down the middle
1 onion, chopped finely
3 cloves of garlic, crushed
1 chilli, deseeded and finely chopped (optional)
250g mushrooms, sliced
3 tsp. mild chilli powder (to taste)
2 tsp. ground coriander
1 tin chopped tomatoes
Half a stock cube (or a mug of stock)
1 tin kidney beans, drained and rinsed
Salt and pepper
(1) Heat the oil in a medium-sized pan over a medium heat. Add the peppers and cook for 5 minutes, or until they start to soften.
(2) Add the onions, garlic and chilli. Stir them as they cook to ensure they don’t burn, and lower the heat if the onions seem to be browning quickly. Cook for another 3 minutes.
(3) Add the mushrooms, and cook for a further 2-3 minutes, until all the vegetables are soft with a little bite.
(4) Add the spices, and cook for a minute, constantly stirring.
(5) Stir in the chopped tomatoes. Make the stock by putting the stock cube in a mug, adding boiling water and stirring it, then add to the saucepan. Bring to a simmer, then lower the heat and cook uncovered for 20 minutes, or until the sauce is nicely thickened.
(6) Add the kidney beans and cook for another few minutes. Add salt and pepper to taste.
(7) Serve with rice, chips, a baked potato, a poached egg, or on its own, depending on preference.