This is a really easy and very tasty recipe. This is perfect for a mid-week supper or even for a group of friends. We like to make it special by adding a few extras like home made guacamole, nachos, pickled onions, jalapeno peppers and rice.
You can always make this ahead of time and just heat up or make some extra and have the next day with a jacket potato and some salad.
2 tablespoons olive oil
1 tablespoon cumin seeds
1 tablespoon paprika
1 teaspoon dried herbs (mixed or oregano)
1 chilli (add another if you like a spicy chilli)
3 garlic cloves
1 red pepper
1 yellow pepper
1 can black beans
1 can red kidney beans
1 tin tomatoes
1 tablespoon cider vinegar
1 glass red wine
2 squares dark chocolate
Finely chop 1 onion, 1-2 chilli’s and 3 cloves of garlic. De-seed and chop your peppers into small pieces. Open the tins of beans, drain and rinse in a sieve.
Heat the oil and add the cumin seeds to the hot oil and fry for a few minutes until they start to sizzle. Add the chopped onion and cook for 3 minutes until softened. Add the chilli and garlic and cook for a further 2 minutes. Keep stirring so nothing burns. Next add the chopped peppers and stir for 3 more minutes. Then add the paprika and mixed herbs and cook for another minute until the flavours are all mixed together.
Add the black beans, kidney beans and tomatoes to the pan with 400ml water, the vinegar and a glass of red wine.
Leave to simmer on a low heat for 20 minutes and mix so the ingredients don’t stick to the bottom of the pan. You can add some more water if the chilli is getting dry. Your chilli needs to be tasty and a bit sticky but not too dry. I think the longer you leave it simmering gently, the better it tastes!
Just before you are ready to serve, add a couple of pieces of dark chocolate to your chilli and mix well. You can also add a slice of lime.
We like to eat this with home made guacamole, nachos, plain rice, jalapeno peppers and a salad.
You can eat this with a jacket potato or tacos. It is also even tastier the next day.
You can also add some pickled red onion. Slice a red onion and cover with boiling water for 5 minutes. Drain the water and add a squeeze of lime juice and mix well with the onion. Leave for 15 minutes.