Glastonbury Chilli

In Brief

Prep Time : 10 minutes

Cooking Time : 30 minutes

Serves : 6

For all of you who tried our Chilli at Glastonbury 2013, as promised, here is the recipe that we were cooking.

Shopping List

  • Cooked Kidney Beans : 400g
  • Tinned Tomatoes : 1
  • Red Chilli : 1
  • Onions : 2
  • Garlic Cloves : 3
  • Cumin : 1/2 tsp
  • Coriander : 1 tsp
  • Chilli Powder : 1/4 tsp
  • Smoked Paprika : 1 TBSP
  • Turmeric : 1/2 tsp
  • Cayenne Pepper : 1/8 tsp
  • Sour Cream : 200g
  • Grated Cheese : 200g
  • Fresh Coriander : 1 Bunch
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Cooking Instructions

Start by dicing your onion and adding to a hot pan with a splash of olive oil and a pinch of salt to encourage the release of the water content in the onions. Cook your onions until they start browning then chop your garlic up and add to the mix until cooked.

Gather all your spices, measure out and put into one bowl so you can add them at the same time. Give the pot a nice stir and cook off the spices for a minute or so before adding your tomatoes, kidney beans & chopped fresh chilli.

All these spices really do tantalise the taste buds at different times and leave your mouth feeling extremely satisfied.

Add a splash of water, bring to the boil and leave to simmer while you cook your rice or whatever you fancy putting it with.

Garnish with some cheese, sour cream and as much coriander as humanly possible

enjoy 😉

Tips:

If you have time to soak beans overnight before starting this recipe then please do so as it just makes the dish that little bit more special.

Also, try to use organic ingredients where possible and these seem to generally taste much purer and are better for the environment.

You can also add some cooked red lentils, potatoes, buckwheat to thicken things up if you like, all work really good in this recipe.