warming three bean chilli recipe

Chilli is my go to food in the colder evenings. It’s the perfect way to warm up after a frozen cycle home from work, and it doesn’t take too much effort to make. You can potter about doing housework or other, more exciting, things while the chilli is simmering. Just don’t forget to stir it from time to time (I learnt that the hard way).

My love of chilli started when I was a student, cooking low-cost meals that would feed me for days. Now I order my food online it’s even more convenient, because I can buy loads of tins at the start of the month and save them until the bank account is a bit more empty. Often I find that I’ve got tins of beans hiding in the pantry anyway. Tinned foods are awesome like that.

Not only will this recipe feed you many times, you can pair it with different things so you’re not eating the same food every day. Start with rice, then try it in wraps with lettuce, then eat with tortillas. Or have it over a jacket potato or with homemade potato wedges. There are probably loads of other ways to eat this chilli too, it’s so versatile!

Over the years I’ve made chilli many ways. Sometimes it’s with veggie mince, sometimes five bean, sometimes it’s more sauce than substance. But I think I’ve found my favourite now. You can throw in some mushrooms or other veg with it too if you want, though I’ve been assured “chilli doesn’t include those things”. So for the recipe I’ve kept it simple. Old mushrooms do often find their way into mine though, much to everyone else’s disgust. I’m not one for wasting food.

So here it is, my favourite homemade chilli. One day I’ll taste authentic chilli in Mexico, but for now this will do nicely 🙂 

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