This fruity bean chilli I made the other day turned out very nice, so I thought I’d share it with you. Let me know if you end up making it in the comments!
Ingredients (serves 6-8 or 4 with leftovers):
2 red bell peppers
2 cans chopped tomatoes (ca. 400g a can)
1 can mixed beans (ca. 400g)
1 small can sweetcorn (200-300g)
5 slices canned pineapple
Salt, pepper, chilli flakes, paprika & cumin to taste
Drain the beans, sweetcorn and pineapple and put to the side. Cut the onions, bell peppers, mango and pineapple into small pieces. Put the cut onions to the side. The rest of the cut vegetables and fruit can be mixed together with the beans and sweetcorn. Fry the onions in a coated pan in a little bit of oil or butter until they soften up a little bit (about 3 minutes on high heat). Turn the heat down to medium, add the canned tomatoes and stir. Then, add all the other ingredients except for the spices and mix well. Add the spices according to your preferences, put a lid on the pan and let simmer on medium heat for 15-20 minutes; until the bell peppers and mango soften up a little.
Serve with rice or bread!