This one is an easy-peasy chilli that uses up tinned store-cupboard favourites! This recipe serves 4-6.
Begin by heating oil in a pan and adding 1 diced onion, 2 garlic cloves or 1tsp. garlic salt, 1 chopped pepper and 300-400g minced beef or soy mince as a vegetarian alternative. Once cooked through, add one tin of baked beans, one tin of any drained mixed beans and a tin of chopped tomatoes or 500ml passata.
Next, add in the spices! You can try experimenting with any you have at home; 1-2tsp. of chilli powder or a deseeded chilli pepper will both work well, cayenne, cumin and paprika also taste good. Adding in 2tsp. of cocoa powder will give a richer flavour.
Once happy with the flavours, stir and leave on a low heat for 30-40 mins or until the sauce has reached desired consistency. Serve with a dollop of crème fraiche/ yoghurt (optional) and with rice, jacket potatoes, nachos or in a wrap. Leftovers can be reheated for lunch