A few days ago I posted my first camping recipe - Courgette & Onion Quesadilla's and if you make these you might find that you have some refried beans left over. Well, not being one to waste anything the remainder of the refried beans can be used in this recipe. If you have more than the recipe calls for don't worry add whatever you have.
I have been known to make the whole dish before I go camping and ask my Mum to freeze the chilli for me (remember I have no freezer). Once frozen it can be used as an ice block for your cooler box and once thawed you can then heat it up for dinner. Nice tip eh?
If you're planning on making this whilst you are camping another good tip is to make up the spice blend before you go and then you won't need to carry lots of jars with you. Remember to make a note of whats in the jar so you don't get confused between the hotpot spice blend and this one!
Ingredients - Serves 4-6
1 Tsp Cumin seeds
2 Tsp Garlic powder
½ Tsp Oregano
½ Tsp Ground coriander
2 Tsp Paprika
½ Tsp Ground cayenne
¼ Tsp Salt
½ Tsp Black pepper
1 Tbsp Olive oil
1 Onion, diced
1 Red pepper, diced
1 Courgette, diced
200g Mushrooms, diced
1 Tin of tomatoes
2 Tbsp Refried beans
1 Tin Adzuki beans, washed & drained
1 Tin sweetcorn (small)
First make up your spice blend. Add the cumin seeds to a pestle & mortar and grind to a fine powder, add the remainder of the spice blend ingredients and mix. Tip into a small jam jar and set aside.
Fry the onion in the olive oil for 4-5 minutes or until translucent, add the red pepper and fry for another 2 minutes. Add the courgette and fry for a further 2 minutes before adding the mushrooms. Continue to cook for another 2-3 minutes.
Add the spice blend (as much as you fancy) I actually use all of it as its not that hot. If you like things hot add more cayenne pepper or add chilli powder to the blend. Stir to combine everything.
Add the tomatoes, refried beans, adzuki beans and sweetcorn and stir to combine everything. Make sure the refried beans are fully incorporated into the mixture. Bring to a simmer and cook for another 5 minutes.
Serve with corn chips, pitta bread or taco shells. I boiled up some pasta and mixed into the chilli.