We've teamed up with Anna Jones to bring you TWO classic dinner recipes, perfect for cooking for one, for two or the whole household with enough leftovers for lunch too!
This is based on one of my most-cooked recipes, made a little simpler and easier on the wallet. Mix and match the grains as you like - a great way to use up those odds and ends left at the bottom of a jar, just steer clear of couscous as it cooks too quickly. This makes a vatful so I have given eight ways to eat the chilli below. Serves 10-12ALL PLEASING CHILLI
INGREDIENTS
Olive oil or rapeseed oil for frying
1 Onion, peeled and finely chopped
4 Garlic cloves, peeled and finely chopped
A thumb-size piece of ginger, peeled and finely chopped, or 1 tsp ground ginger
1 tbsp chilli powder
1 Tsp cumin (ground or bashed seeds)
1 Tbsp smoked paprika
3 × 400g Tins of chopped tomatoes
300g Green lentils, soaked
200g Bulgur wheat, pearl barley or brown rice
1 tbsp cocoa powder
400g Tin of small beans (haricot, black or black-eyed), or 300g home-cooked
1–2 Litres vegetable stock
Salt and black pepper
STEPS
Put your biggest pot over a medium heat. Add a splash of olive or rapeseed oil and cook the onion, garlic and ginger for 10 minutes, or until soft.
Add the chilli powder, cumin and smoked paprika. Stir around in the pan for 1-2 minutes. Add all the other ingredients, stirring as you go – but start with 1 litre of the stock and keep the rest on hand to add as needed if the chilli starts to look a bit dry.
Bring to a gentle boil, then turn the heat down to low and simmer for 30–35 minutes, until the lentils and grains are cooked and the chilli is deep and flavoursome.
Season to taste, then serve.
SOME OF THE WAYS I LIKE TO EAT MY CHILLI
Tortillas or wraps (flour or corn), yoghurt, with chilli and thyme oil.
Spooned over corn tortilla chips, topped with a grating of good cheese and melted in the oven with some guacamole and salsa for dipping.
Sandwiched between two slices of fresh bread with a grating of cheese, a hit of sriracha and shredded lettuce.
In a couple of crispy taco shells with all the trimmings.
Folded into a wrap with some brown rice, chopped tomatoes and a little sour cream, burrito style.
In a toasted cheese sandwich.
With rice, yoghurt and chutney.
With sauteed greens and a quick tomato salsa.