This article is written by a student writer from the Her Campus at Bristol chapter.
The humble chilli; its quick, its easy, but most important it is cheap and delicious. As we head toward the winter months, this is such a hearty and warming meal that can be made in bulk and then frozen in tupperware to tuck into night after night, leaving you more time for pres before your night out. Serve with rice for a filling meal to line your stomach, or on a bed of spinach for a lighter meal that has some great macros.
Ingredients (serves 8-10, depending on your appetite):
- 1 tbsp oil (£0.02)
- 3 cloves garlic, finely chopped (£0.10)
- Thumb sized piece of ginger (£0.10)
- 2 large onions, roughly chopped (£0.53)
- 2 courgettes, diced (£0.74)
- 1 red pepper, deseeded and chopped (£0.75)
- 1 yellow pepper, deseeded and chopped (£0.75)
- 2 carrots, peeled and chopped (£0.15)
- 1 tbsp chilli powder (£0.05)
- 400g red lentils, washed and drained (£0.74)
- 1 tbsp tomato puree (£0.05)
- 2 x 400g cans chopped tomatoes (£0.60)
- 300g sweetcorn, canned or frozen (£0.70)
- 420g can butter beans (£0.55)
- 400g tin kidney beans (£0.35)
- Any other spices to your taste (cinnamon, turmeric and smoked paprika work well) (max £0.15)
Total * = £6.33
Total cost per serving = 64p
Method
- Heat the oil in a large pan. Cook the ginger, garlic and onion for about 5 mins until onion is translucent.
- Add the courgettes, peppers and carrots for a further 5 mins.
- Add chilli powder, and cook for 1 min then add any other spices you want to use.
- Stir in the lentils, tomato puree, tinned tomatoes and around 250ml water (you can also add a stock cube at this point if you like). Bring the water to a boil, and cook for 15-20 mins.
- Add the sweetcorn and beans and cook for a further 10 mins.
- Serve, with optional mango chutney, or a dollop of sour cream.
(image: https://livelearnloveeat.com/tag/vegan-black-bean-bell-pepper-chili/)
*all prices based on Sainsbury’s products