2 tsp olive oil
1 red or green pepper
2 cloves garlic
1 sachet shop-bought chilli seasoning mix
400g tin red kidney beans
400g tin black beans
400g tin chopped tomatoes
2 tbsp fresh coriander, chopped (optional)
1 whole wheat tortilla
30g cheddar cheese (or vegan-friendly alternative)
1. Heat oil in a large saucepan over medium-high heat.
2. Chop the onion, peppers and garlic and add to the pan and soften for 3 minutes. Add the spice mix and cook for another minute. If you can't find the spice mix, you can use 1 tsp mild chilli powder and 1 tbsp ground cumin.
3. Stir in all the other ingredients except the coriander and tortilla. Bring to the boil, reduce the heat, and simmer for 15 mins or so. Stir in the coriander if using, at the end. Divide the chilli into four and freeze three portions individually for another day. Serve one portion with a wholemeal tortilla and grated cheese.