As busy people, we don’t all have time to cook a balanced meal every evening. In my case, I don’t want to do anything more than boil pasta when I get in from work. How to get round this? Be organised! On your days off, cook extra portions to save for later. Plan quick and low-prep meals. Putting in a bit of effort in advance will save you time and stress later.
I adopt this technique as much as I can – although when you’re cooking for yourself, it’s much easier. This chilli is an excellent bulk-batch meal, as it’s easy to make, freezes well, and tastes really good. I’ve pared it back significantly, adding sweetcorn to bulk it out. It’s delicious, and exactly the sort of meal you want to come home to.
To serve three, you’ll need:
- one brown onion
- two cloves of garlic
- tbsp tomato puree
- tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- one and a half tins of kidney beans
- 250g sweetcorn, fresh or frozen
- salt and pepper
- one lime.
Begin by finely chopping the onion. Cook gently for ten minutes, stirring regularly. Add finely chopped garlic, and cook over a moderate heat for another minute. Add the smoked paprika, cumin, and cayenne pepper, cook for one minute, and squeeze in the tomato puree. Stir until everything is well combined.
Pour in the chopped tomatoes and simmer for ten minutes.
Set a pan of rice or quinoa to cook in a steamer (or potatoes, if you wish), with the sweetcorn overhead. Add the kidney beans to the chilli and simmer for another ten minutes. Finally, tip in the cooked sweetcorn and season generously. Squeeze in the juice of half a lime.
Serve the chilli over your chosen grain, perhaps with sliced avocado and chopped coriander. Put leftovers into plastic containers, and put in the fridge or freezer for when you need it most!