My Go-To Weekly Chilli

Now I know a chilli doesn't exactly go with the current heatwave we are experiencing! But I wanted to share my go-to chilli recipe which you can save and come back to when you're fancying it! It's a weekly staple for us as it's packed with nutrients and it's so easy to chuck together but you can leave it simmering away for as long as suits. It's also such a versatile dish and it tastes even better reheated - we have it with rice typically but also sometimes in a jacket, with chips or as burritos/ quesadillas/ enchiladas etc. I'll share my cheesy chilli nacho loaded fries recipe tomorrow which uses this as the base!

Ingredients

Method

Nutrition

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Step 1

Heat the olive oil in a large pan and add the onion and peppers over a medium heat for around 5 minutes.

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For

5

M

I

1

tbsp

Olive oil

1

Onion

1

Red pepper

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Per Serving

Calories

339kcal

Fat

9g

Carbs

34g

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Notes

- I mix up the beans that I add to mine for a bit of variety, I like black beans as well as kidney/ mixed. - Add some chipotle paste for a spicy twist 🌶️⁣ - Always make extra!!! I refrigerate it for up to 5 days and it’s always been fine for me on a Friday after prepping on a Sunday!⁣

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