About this recipe:A steaming bowl of chilli is perfect for a cold winter day. Try serving with slices of warm cornbread for a complete meal.
1 finely chopped onion
1 chopped celery stick
11/2 tbsp olive oil
2 crushed garlic cloves
1-2 tsp chilli powder
400g can chopped tomatoes
400g can red kidney beans
1/2 tsp dried oregano
50g coarsely grated Monterey Jack or Cheddar cheese
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Method Prep:10min › Cook:20min › Ready in:30min
Cook 1 finely chopped onion and 1 chopped celery stick in 1 1/2 tbsp olive oil for 8 minutes. Stir in2 crushed garlic cloves and 1-2 tsp chilli powder, to taste, and cook for a further 2 minutes. Add a 400g can chopped tomatoes, a 400g can red kidney beans, drained and rinsed, 1/2 tsp dried oregano and seasoning. Simmer, uncovered, for 5 minutes or until the vegetables are tender. Tip the mixture into an ovenproof dish and scatter with 50g coarsely grated Monterey Jack or Cheddar cheese. Cook under a preheated hot grill for 3-4 minutes or until melted and bubbling.
This bean mixture is also good as a filling for warm tortillas or taco shells. Serve them with some bought or home-made guacamole. (For guacamole, halve, stone and peel 2 large avocados. Mash with 3 tbsp lemon juice, then stir in 1 crushed garlic clove, 3 tbsp crème fraîche, and seasoning. Add a large pinch of crushed chilli flakes or a dash of Tabasco sauce, if you like. Serve immediately.)