A couple of weeks ago I wrote about how I wanted to change my cooking habits this year. That I wanted a more easy life in the kitchen so I could get on with other things I had been neglecting. This three bean chili by Ronda of Kitchen Dreaming while taking quite a long time to cook definitely fits in to that category. There is a bit of work upfront (but not too much) and then it just simmers away for 2 hours while you get on with other stuff around the house. I never leave stuff cooking on the stove if I am going out however, if you have an afternoon at home planned then this is the perfect meal to cook a batch of. It freezes and reheats well which was one of my key criteria for these slow cooking meals.
I have already put the extra time I have found by taking up knitting again. I had forgotten how relaxing I find it. I have been doing colouring in and for me knitting is the same. I need to concentrate on what I am doing but it is a repetitive task, particularly as it is a simple cushion cover which frees my mind in the background to wander and sort itself out.
The other great think about this three bean chili is that there is quite a lot of bean in it which means that it is super filling on its own. No need to have it with a potato or rice which I often do with other chilis. Beans in general are a great complex carbohydrate, high in fibre and are low GI. I couldn’t find pinto beans – I replaced them with aduki beans. Not the closest. substitute as they are an Asian bean usually used in very unchili like dishes. But they seemed to work.
I did add sour cream and a small amount of cheese to mine as a topping but if you are looking to keep the calories low you can skip those additions.
It is a reasonably spicy chili (but not blow your head off spicy) so if you aren’t that keen on things that are spicy, cut back on the chili powder or stir through some more sour cream. And this is a recipe to skip if you don’t like spicy at all.
I made a batch for two servings using the following ingredients:
- 280g of beef mince (ground beef)
- ¼ of a large onion, diced
- 1 tsp of minced garlic (equal to one clove)
- 2 tsps of chili powder
- 2/3 tsp of ground cumin
- 1/3 tsp of paprika
- 150g of passata (tomato sauce)
- 150g of diced, tinned tomato (a third of a tin)
- 150g of black beans, drained and rinsed (a third of a tin)
- 125g of red kidney beans, drained and rinsed (I had a small tin)
- 150g of aduki beans, drained and rinsed (a third of a tin)
- 1/3 cup of water
- Sour cream and grated cheese (optional)
I followed the recipe on Kitchen Dreaming without any changes. I could probably have taken it off the stove before the 2 hour mark was up but unlike other recipes it wasn’t getting too dry. Preparation is about 10 minutes, mainly draining the beans and cook time is about 2 hours and 10 minutes. The dish has about 400 calories without the sour cream and cheese.
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